Serve these delicate cooked onions as a side or as a pizza topping. Or toss them with pasta, shredded Asiago cheese, and fresh herbs. They also make a fantastic addition to risotto. Use the skimmed onion-scented butter to flavor stocks or stews, or to spread over toasted slices of French or Italian bread. To ensure maximum flavor, cook the onions the full 24 hours.
1/2 cup butter
3 pounds Vidalia or other sweet onions (about 4 medium), peeled
How to Make It
Combine butter and onions in an electric slow cooker. Cover and cook on low 24 hours.
Remove onions with a slotted spoon.
Pour the cooking liquid into a bowl. Cover and chill.
Skim solidified fat from surface; reserve for another use. Discard remaining liquid.
I have made these several times and they turn out just wonderfully! What an easy way to caramelize, no effort other than cutting up the onions! They freeze beautifully as well. Stock up on sweet onions at your local farmers market if possible and make these to use all winter long.
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