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From: Bryanna (
Subject:         Re: Low fat Caramelized Onions
Date: June 15, 2009 at 1:26 pm PST

In Reply to: Low fat Caramelized Onions posted by Ashu on June 15, 2009 at 11:48 am:


I'll share is something I posted in my newsletter,
The vegan Feast, a few years ago. It's a big-batch,
slow-cooker version of caramelized onions, which are
so useful for making many dishes tasty (lots of
umami!) I usually make it with 2-3 T. of oil for 6-8
large onions, but I wanted to try it without oil. It
worked, but I think it was tastier with some olive
oil. I also think, without the oil, you should use a
sweet onion.

CAUTION: This gets pretty odiforous while it's
cooking, so I plugged the slow-cooker in (overnight)
on my front porch!


I must confess that, although I love caramelized
onions (and they are a component of one of my
favorite soups, onion soup), I didn't make them that
often because of the time required stirring them so
that they don’t burn! Well, here’s an easy,
effortless way to make them, and you can make a
whole lot of them if you have a large slow-cooker,
and freeze small containers of it!

Though many recipes say to use sweet onions, Vidalia
onions, etc., I just used plain ol’ yellow onions
with the oil version and they turned very sweet!

However, as I mentioned above, I think the fat-free
version would be better with a sweet onion.

I used a 6 qt. oval Rival “SmartPot” Crockpot. Peel
and slice 6 large onions. Slice about 1/4” thick. To
keep your pot clean, line the bottom (with some
about 2” up the sides, particularly in the corners)
with cooking parchment, cut into an oval shape (mine
was unbleached).

THE OIL VERSION: Spray the parchment with oil from a
pump sprayer. Lay the onion slices on top and then
drizzle with 2-3 Tbs. olive oil. Cover the pot and
cook on LOW for 8 hours (I did this overnight).

THE FAT-FREE VERSION: Mix the onion slices with 1-2
Tbs. brown sugar. Place them on the parchment. Cover
the pot and cook on LOW for 8 hours (I did this

Either way, they keep (in zip-lock bags)in the
fridge for about a week, or freeze them if you don’t
use them up.

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