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It takes a lot longer to do it this way, and even when making a lot, a large stockpot
Joined: Aug 15, 2007
Posted to Thread #29315 at 2:08 pm on Dec 27, 2016
pretty much does it for me.
I have made BIG batches of caramelized onions in the crockpot and frozen them in puck sizes in muffin tins. Taking out a couple of them you can have FOS in a very short time.
Just adding--it seems to me that this CI recipe just makes the whole thing SO much harder than it needs to be (as I said already) and defeats the purpose of telling the world that FOS is not really that hard to make and can be enjoyed by all. ;o)
I also sort of shortcut the broiling part by making "cheese toasts" with a slice of baguette topped with good Swiss or emmenthaler and toasted under the broiler separately. Then just float it on a bowl of soup. Of course, not as great as having all that good gooey stuff dripping down the side of the bowl, but..... Accessible.
Other messages in this thread:
- 29315. French Onion Soup makers--I always use the Julia Child recipe (thx Cathy and Joe) - MoNJ - 10:52am on 12/27/16 (20)
- I would be certain to burn my hands on the pot after it is transferred to the stovetop. - Joe - 11:31am on 12/27/16
- It takes a lot longer to do it this way, and even when making a lot, a large stockpot - Charley - 2:08pm on 12/27/16
- Recipe please, caramelized onions in a stockpot, (crockpot)? Many thanks. [NT] - Marianne - 9:52pm on 12/27/16
- You just fill up your crockpot with sliced onions. Add some olive oil or butter - Charley - 9:16am on 12/28/16
- Stovetop is so easy. I usually do around 12 cups of sliced onions and it is so simple to stir [NT] - CathyZ from Kauai - 10:07am on 12/28/16
- I agree. I did the crockpot thing once and won't make that mistake again! - orchid - 12:20pm on 12/28/16
- I guess you cooked them too long! It works really well, but you do need to - Charley - 2:03pm on 12/28/16
- Really. So when I wasn't watching they carmelized and then - orchid - 3:37pm on 12/28/16
- And I'm not alone in this. [NT] [LINK] - orchid - 3:41pm on 12/28/16
- I have no idea what happened to your. Here are some sites - Charley - 6:39pm on 12/28/16
- From the comments by folks using the recipes, It appears there is a bit of failure - LisainLA - 10:03am on 12/29/16
- Yes, sweet onions would be a problem, I'm sure. Here is a recipe that has supposedly converted - Charley - 10:19am on 12/29/16
- If you use the mandolin as she suggests and cut paper thin, they would definitely - LisainLA - 10:56am on 12/29/16
- And she says " . . the softening and caramelizing steps should be done without pressure . . . " - mistral - 2:33pm on 01/01/17
- Didn't mean to stir the pot on this one! ;) I tried the oven method, as I had a ton of things to do - MoNJ - 6:35am on 12/29/16
- Thank Mo. I, too, would be a burn the hands on the pot person, done that too many times! [NT] - LisainLA - 10:05am on 12/29/16
- Despite the written warning in the recipe, and even if I left the oven mitts in plain sight - Joe - 7:07pm on 12/29/16
- Too funny and ouch! Maybe if you tie a short rag through each handle? [NT] - MoNJ - 12:05pm on 12/30/16
- But I'd forget why I was doing that and burn myself in the process. [NT] - Joe - 10:48pm on 12/30/16
- Just put a clothespin on each handle as a reminder [NT] - cheezz - 2:26pm on 12/31/16