Boring, everyday cooking with Erinkyan, top fox leather boss.

Seriously though, this isn't a fancy awesome blog, it's just a place for me to ramble on about food.

8th June 2012

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Inspired by Erinna, today I caramelized onions in my slow cooker :D I cut up about 2 1/2 kg of red onions (which took a while and many, many tears) and threw them into the pot, added a little olive oil, and then (with washed hands) DOVE MY HANDS INTO THAT FUCKER AND STARTED RIFLIN’ AROUND.  The idea being to get the onions well coated in the oil so that they wouldn’t stick to my pot.  Also: it was wicked fun. Left them in there for 9 hours total - two of those hours at the beginning the cooker was on ‘low’, but I was getting impatient and they weren’t even translucent so I was like “fuck this” and turned that bugger up to ‘high’. I’m horrible at just letting my slow cooker do things on its own, I’m a compulsive prodder.  I like to stir things every couple of hours.  From all my slow cooking I’ve done over the past few weeks since we got it, there doesn’t seem to be any difference in quality or time if you want to prod it every now and then. Towards the end, in the last couple of hours, I used some paper towel to drain some of the fluid in the bottom of the pot.  I probably didn’t need to but it was weirding me out. Another thing I did in the last few hours, which I know you’re not “SUPPOSED” to do but whatever whatever I do what I want thor, was I added a little bit of sugar and stirred it in.  I like really sweet onions okay >:| Anyway they’re all done and I spooned them into some ziplock bags to freeze.  I didn’t measure exactly but I reckon there’s probably about 3/4 a cup in each bag?  *shrug*  I got four bags worth anyway, so that’s pretty good.  They’re in the freezer now and shall come out whenever I need them >:D It’s impossible to make caramelized onions look good in any possible way but I took a picture of them in their little baggies for you anyway. I saw one person online recommend keeping one lot in the fridge at all times and I think that might be a winner, I’ll have another look at the meal plan for the week and see if I can slip them into food over a few days, because caramelized onions are fucking delicious. I have a feeling this blog will frequently be updated at stupid o’clock in the morning.  It’s when I get my most motherfucking poetical about motherfucking cooking.

Inspired by Erinna, today I caramelized onions in my slow cooker :D

I cut up about 2 1/2 kg of red onions (which took a while and many, many tears) and threw them into the pot, added a little olive oil, and then (with washed hands) DOVE MY HANDS INTO THAT FUCKER AND STARTED RIFLIN’ AROUND.  The idea being to get the onions well coated in the oil so that they wouldn’t stick to my pot.  Also: it was wicked fun.

Left them in there for 9 hours total - two of those hours at the beginning the cooker was on ‘low’, but I was getting impatient and they weren’t even translucent so I was like “fuck this” and turned that bugger up to ‘high’.

I’m horrible at just letting my slow cooker do things on its own, I’m a compulsive prodder.  I like to stir things every couple of hours.  From all my slow cooking I’ve done over the past few weeks since we got it, there doesn’t seem to be any difference in quality or time if you want to prod it every now and then.

Towards the end, in the last couple of hours, I used some paper towel to drain some of the fluid in the bottom of the pot.  I probably didn’t need to but it was weirding me out.

Another thing I did in the last few hours, which I know you’re not “SUPPOSED” to do but whatever whatever I do what I want thor, was I added a little bit of sugar and stirred it in.  I like really sweet onions okay >:|

Anyway they’re all done and I spooned them into some ziplock bags to freeze.  I didn’t measure exactly but I reckon there’s probably about 3/4 a cup in each bag?  *shrug*  I got four bags worth anyway, so that’s pretty good.  They’re in the freezer now and shall come out whenever I need them >:D

It’s impossible to make caramelized onions look good in any possible way but I took a picture of them in their little baggies for you anyway.

I saw one person online recommend keeping one lot in the fridge at all times and I think that might be a winner, I’ll have another look at the meal plan for the week and see if I can slip them into food over a few days, because caramelized onions are fucking delicious.

I have a feeling this blog will frequently be updated at stupid o’clock in the morning.  It’s when I get my most motherfucking poetical about motherfucking cooking.

Tagged: slow cookerbig batchmake and freezeonion