Caramelized Onions (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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.

Ingredients

• 1/2 cup butter
• 3 pounds Vidalia or other sweet onions (about 4 medium), peeled

Directions

1. Combine butter and onions in an electric slow cooker.
2. Cover and cook on LOW 24 hours.
3. Remove onions with a slotted spoon.
4. Pour cooking liquid into a bowl.
5. Cover and chill.
6. Skim solidified fat from surface; reserve for another use.
7. Discard liquid.

Yield: 4 servings (serving size: about 1 onion)