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Old 01-28-2007, 06:34 AM   #1
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Almost instant French onion soup

I don't think I posted this here--but if I did, maybe the admins can delete this.

Anyway, I have in my freezer some caramelized onions made in a crockpot. You fill your crockpot to the tippy top with sliced onions, a stick of butter or big splash of olive oil and a splash of balsamic vinegar. Cook these for up to 24 hours--until the onions are caramelized well. Put in muffin cups, freeze, pop out, and put in plastic bags for storage.

Now for the instant part.
I had 2 of these "pucks". Put in a pan with about a cup or cup and a half of red wine and simmer for 10-15 minutes. Add a quart of good stock--I use chicken and simmer for 30 minutes. Absolutely DEEEElicious!!
Enjoy.

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Old 01-28-2007, 11:46 AM   #2
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Wow, that is interesting! Thanks for posting!
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Old 01-28-2007, 11:54 AM   #3
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I think there is one onion in the house right now.
But tomorrow I will have a crock pot full! I garontee!

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Old 01-28-2007, 09:05 PM   #4
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Lots of folks on another board recommend putting it outside to cook!! I am doing that tomorrow too. Had guests the last few days!
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Old 03-25-2007, 10:54 AM   #5
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I do this also... not only is good for soup but on sandwiches. and they store easy or freeze them as Candocook said.
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Old 11-11-2012, 05:26 PM   #6
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Bump!

I remembered this post from long ago and thought, this is the perfect time of year to do this! I just put a 5-lb. bag of onions on my grocery list.
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Old 11-11-2012, 05:30 PM   #7
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Thanks GG! It is timely and perfect, I know what I'll be doing later.
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Old 11-11-2012, 05:31 PM   #8
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Thanks for the bump, GG
I can see all kinds of uses for these onion pucks when in a hurry.
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Old 11-11-2012, 06:39 PM   #9
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mmmmmm onion pucks! Adding a bag of onions to my grocery list.
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Old 11-11-2012, 06:43 PM   #10
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Me too!
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Old 11-11-2012, 06:50 PM   #11
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Me 3. I always buy the big bag if onions at Costco. This is a great idea!
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Old 11-11-2012, 07:44 PM   #12
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Don't forget the crouton and gruyere cheese!
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Old 11-11-2012, 07:56 PM   #13
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I think I will be jumping on this bandwagon. How are you guys slicing your onions? By hand? Mandolin? Food processor? Something else?
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Old 11-11-2012, 08:04 PM   #14
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One or two, by hand or mandolin. A big batch, i would use the FP.
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Old 11-11-2012, 08:27 PM   #15
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Quote:
Originally Posted by taxlady View Post
I think I will be jumping on this bandwagon. How are you guys slicing your onions? By hand? Mandolin? Food processor? Something else?
I use my karate skills...
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Old 11-11-2012, 09:11 PM   #16
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+Wow.... I also thank you for the bump. Our local Mexican market has white onions at 4 lbs for a dollar. This is a fantastic hint. My crock pot will be inside....love the smell of cooking onions, and I'll be using my trusty Mandolin, well Steve will be using it.
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Old 11-12-2012, 06:51 AM   #17
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I don't have a mandolin, so I'm with Fi. My onion will be thin sliced before it lands back on the cutting board. Plus I just watched The Last Samurai again last night, so I'm ready!
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Old 11-12-2012, 07:57 AM   #18
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Quote:
Originally Posted by Candocook View Post
I don't think I posted this here--but if I did, maybe the admins can delete this.

Anyway, I have in my freezer some caramelized onions made in a crockpot. You fill your crockpot to the tippy top with sliced onions, a stick of butter or big splash of olive oil and a splash of balsamic vinegar. Cook these for up to 24 hours--until the onions are caramelized well. Put in muffin cups, freeze, pop out, and put in plastic bags for storage.

Now for the instant part.
I had 2 of these "pucks". Put in a pan with about a cup or cup and a half of red wine and simmer for 10-15 minutes. Add a quart of good stock--I use chicken and simmer for 30 minutes. Absolutely DEEEElicious!!
Enjoy.
this gets my vote for cooking tip of the year! we really should make a special effort here at dc to keep members like candocook from straying away.... :(
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Old 11-12-2012, 11:23 AM   #19
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Quote:
Originally Posted by vitauta View Post
this gets my vote for cooking tip of the year! we really should make a special effort here at dc to keep members like candocook from straying away.... :(
Great idea. But, if we are going to give out a title, we should probably give one to Bolas for something posted this year: http://www.discusscooking.com/forums...ml#post1064438
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Old 11-12-2012, 11:59 AM   #20
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Originally Posted by pacanis View Post
I don't have a mandolin, so I'm with Fi. My onion will be thin sliced before it lands back on the cutting board. Plus I just watched The Last Samurai again last night, so I'm ready!
Might use the Bass-o-Matic...
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