Almost instant French onion soup

[Candocook]

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.

 

[Michelemarie]

Wow, that is interesting! Thanks for posting!

 

[Uncle Bob]

I think there is one onion in the house right now.
But tomorrow I will have a crock pot full! I garontee!

Three Cheers Cando

 

[Candocook]

Lots of folks on another board recommend putting it outside to cook!! I am doing that tomorrow too. Had guests the last few days!

 

[Guts]

I do this also... not only is good for soup but on sandwiches. and they store easy or freeze them as Candocook said.

 

[GotGarlic]

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.

 

[PrincessFiona60]

Thanks GG! It is timely and perfect, I know what I'll be doing later.

 

[pacanis]

Thanks for the bump, GG
I can see all kinds of uses for these onion pucks when in a hurry.

 

[Zereh]

mmmmmm onion pucks! Adding a bag of onions to my grocery list.

 

[Dawgluver]

Me too!

 

[Somebunny]

Me 3. I always buy the big bag if onions at Costco. This is a great idea!

 

[CraigC]

Don't forget the crouton and gruyere cheese!

 

[taxlady]

I think I will be jumping on this bandwagon. How are you guys slicing your onions? By hand? Mandolin? Food processor? Something else?

 

[Dawgluver]

One or two, by hand or mandolin. A big batch, i would use the FP.

 

[PrincessFiona60]

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...

 

[Kayelle]

+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.

 

[pacanis]

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!

 

[vitauta]

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....

 

[taxlady]

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/f18/slow-cooker-onion-base-75667.html#post1064438

 

[PrincessFiona60]

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...