Side Dishes and Sauces - Caramelized Onions^ - Lora Brody (R T)- crockpot -- 2 pts




JaneStarr
09-28-2000, 02:29 AM
* Exported from MasterCook *

Caramelized Onions^ - Lora Brody (R T)- crockpot -- 2 pts

Recipe By :Lora Brody, Plugged In
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soups And Stews
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lb Sweet Onions -- Note 1
1/4 C Butter -- Note 2
10 Oz Chicken Broth -- Note 3

Note 1: Vidalia or other sweet onions (approx 2 1/2 lbs), 3 - 4" in diameter, stem and root ends removed, peeled and left whole
Note 2: Original recipe used 1/2 C (1 stick) butter or margarine
Note 3: Original recipe used one 10 oz can chicken or vegetable broth

Place the onions, butter and broth in a crock pot and cook on low 12-24 hours until the onions are deep golden brown and very soft. Different crock pots will take different amounts of time. it’s almost impossible to overcook this, so go for the deepest brown. Use the onions and liquid to flavor soup, stock, and stews.

They make a wonderful addition to risotto, a perfect pasta sauce, and the world’s best pizza topping (drain off the liquid first).
I left in some of the butter so it would give the onions a more full, rich flavor.

These are so easy to caramelize this way.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>


Per MC5 including liquid:
115 cals, 6 g. fat (47%CFF), 3 g. fiber = 2 WW pts

S(ELF List):
"by Reggie <reggie@reggie.com>on 1/3/00"

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Per serving: 115 Calories (kcal); 6g Total Fat; (46% calories from fat); 3g Protein; 13g Carbohydrate; 16mg Cholesterol; 176mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES :
Yield from 2 lbs. yellow onions plus 1 large sweet onion (about 3 lbs tot.) = 2 cups solids + 1 cup LiquidI would freeze this in 2 cup portions for making French Oinion Soup. JaneStarr

To make the soup, for 2 cups of onions I use 4 cans of Beef Broth and a Tablespoon or so of Worchestershire. Serve over toasted french bread with melted jack cheese over it.
These suggestions are based on Robbyn's recipe for French Onion Soup from: http://snider.mardox.com/soup.htm#frenchonionsoup

Nutr. Assoc. : 0 0 0