Ok, it’s not the best picture on the planet, but these onions are to die for! The best part? They cook while you are out and about and they make enough to last you for weeks. Also, they last for weeks in the fridge! We use them to top our pizzas, use as a side dish to a nice beef dinner, or even as a soup starter(french onion soup, anyone?). Mmmmm….oniony goodness. Here’s the recipe:
3lbs sliced onions
1 stick butter
Place sliced onions in your slow cooker.
Place stick of butter(or margarine) on top of onions.
Turn slow cooker to low.
Let cook for 12 to 14 hours. The onions on top will look “burnt” but won’t be. Don’t open the top until after 12 hours! You’ll ruins it!
EDIT: I forgot another great part! Once you let the onions cool in the fridge, the butter will return to the top and harden. Instant onion-flavored butter! Great on baked potatoes or used to cook hash browns or home fries.
That’s it! It’s such a simple recipe but will drive you insane with the smell. It’s a great idea to make this while you are out all day, otherwise you’ll be torturing yourself.
Tips for cutting onions:
1. Use a sharp knife. This is the best tip to avoid the crying game in your kitchen. Sharp knives cut cleanly through cells, thus releasing less gases from the onions.
2. Cut near an open flame or window. The flame will “capture” the fumes before they can reach your eyes and the window may blow the fumes in another direction, away from your face. The window idea is a bit iffy, but the flame has always worked for me.
3. Chew some gum! I was surprised to see that this worked, but it did! The gases released from onions are attracted to moisture. Since your eyes and tear ducts are full of moisture, they tend to float straight towards that area. By smacking on some gum, you keep your mouth open, attracting the gases to the moisture in your mouth. The bad thing? You’ll need to chew another piece to get the raw onion taste out of your mouth. I mean, unless your into that sort of thing.
4. Wipe your cutting board down with vinegar. Of course I would have a vinegar tip in here! The vinegar neutralizes the onion fumes on contact, as soon as you cut the onion. How cool is that?!