Sweet Emotion

It's a new year and we're Back in the Saddle and I'm Livin' on the Edge with my crock pot.

For some reason I've had one line from an Aerosmith song popping into my head for the last week. One line. One. Over and over. At all times of the day for no reason. Strangely it's somewhat appropriate to this post. I mean caramelized onions are delciously sweet in a savoury way. And you'll be Cryin'. A lot.

But they're really easy to make. Especially in a crock pot. Really, it's the perfect way. Caramelized onions require long slow heat, no crisping, and butter. Lots of butter.

Crock Pot Caramelized Onions

• 8 smallish onions
• 6 - 8 tbsp butter

No More No More. I suppose you could add a bit of Uncle Salty, but the butter is salted, and that was enough for me to Draw the Line.

Okay, okay, I'll Stop Messin Around.

Slicing the onions is the only hard part. You're going to feel totally Crazy (sorry, had to) for slicing eight onions in a row, but it's totally worth it. There are a few little things that can make life a bit easier for the 15 minutes or so it takes.

First, don't cut the onion until you absolutely have to. Peel the outer layers off by hand under running water,

and dump them into a sink full of water.

There are sulphur compounds in onions that are extreme eye irritants, but diluting them with water will minimize the effect. (Seriously, do you have any idea how many Aerosmith songs are about crying?)

Once the onion is peeled, slice a small amount off the side to make a flat side for it to sit on. You'll do less actual slicing of the onion this way than you will if you cut it in half first.

When you start slicing, toss the end in the water filled sink with the peels.

And use a wet paper towel to wipe off the knife and to cover the slices while you do other things. 

Like drop in small blobs of butter between each onion layer.

One onion, one tablespoon of butter.

Pack as many layers into the pot as you can

because the onions will reduce in volume dramatically.

If you set the heat to low, they'll need about 18 hours to get that lovely dark mohogany colour.

If you're impatient, you can use high heat and they'll only take 12. Yes, it sounds like a long time, but you get to ignore them entirely while they're in there. If you do these on the stove, you're looking at 45 to 60 minutes of standing and staring at a pan. I will happily ignore most things for 12 hours.

I imagine you're wondering why the hell I'd make a whole crock pot full of caramelized onions...

Well, for one thing, they take 12 to 18 hours to cook, and starting dinner that far in advance? Fucking hilarious. I'm lucky if I can plan dinner that far ahead.

Besides, they freeze beautifully.

And then you can have them on a steak, or as a starter for some kind of fabulous sauce, or for French onion soup on a whim.

Or, you could eat them with a spoon. They really are that good.

What's the craziest thing you've made in your crock pot?

Happy New Year!

Well, we’ve made it through another year.  We even survived the end of the Mayan calendar.  Woohoo!  Jumping on the resolution bandwagon, Seeley and I thought we’d post some goals we have for 2013.  We’d love to hear about yours, as well. 

What new recipe would you like to try?

Seeley - My new recipe isn't really a new one. It's just one I haven't made in a long time. Back when I lived on an island, there was this awesome little restaurant that had live local music on the weekends, a sushi bar, and some of the hugest salads you've ever seen on a single plate. I know, I know, restaurants that do a little bit of everything rarely do anything well, but this dip.... It's a baked cream cheese and spinach dip, (Taneasha's baked goat cheese dip reminded me about this one) with roasted garlic, and tiny chunks of brie. The brie gives it an amazing gooiness, and with a bit of French bread, it's the best hot spinach dip you've ever tasted. Totally need to make that one again.

Taneasha - As for me, I’d like to make a recipe for super soft sugar cookies.  You know the ones I’m talking about that are usually topped with pink frosting.  The problem with the ones you can buy is that they are loaded with hydrogenated oils, artificial colors and flavors, and preservatives.  I want to make them without all that crap.  It’ll take plenty of trial and error I’m sure, but I’ll be certain to share when I do get it right. 

 

What new ingredient would you like to use?

Seeley - I've had a jar of dried lavender flowers in my spice cabinet for a few months now. I bought it because I could, and had no idea what to do with it. Still not sure. I've found a few recipes I'd like to try... a currant tart with lavender cream, lavender shortbread or sugar cookies, and one for roast lamb with lavender and rosemary.

 

Taneasha - I bought a bottle of rose water a while back, and have yet to actually use it.  Seeley swears it’s amazing stuff.  She’s already used it in her Yazdi Cakes, which look fabulous.  I think I might try it some kind of quick bread or cake. 

Which recipe would you like to make some changes to and try again?

Seeley - Tomatillo pie. This was a nice bit of win after the epic fail that the mesquite jelly was. Though, if I was able to follow instructions, it might have actually worked. The tomatillo pie totally worked though. But I want to mess with it. More fruit, less apple-y spice, a tillo and berry mixture with wild dewberries. Also, maybe a tart shape, or tiny individual ones, or turnovers; definitely turnovers. Gotta love a pie you can eat with one hand...

Taneasha - The cornstarch based frosting I made was fabulous, but I think I’d like to try it with other variations like chocolate, caramel, and other flavors.  Plus, it’ll give me an excuse to make lots of different kinds of cake in the process. 

Which recipe of Taneasha/Seeley’s would you like to try?

Seeley - Taneasha totally rocked the sweets this year with her awesome candy and chocolate recipes, but the ones that stood out for me were the savouries. Like the buffalo chicken stuffed shells. That was pure freaking genius. I mean, holy shit. I'm also fascinated by her baked onoins. Yes, they were just a topping, a part of a bigger, better recipe, but I'm pretty sure I could just eat a plate of those. And then a whole batch of oniony buttermilk biscuits.

Also, I made cheesy poof muffins. They are fucking awesome.

Taneasha - I have made Seeley’s crepes recipe I don’t know how many times, and I made chile verde just last night.  Those are both from 2011, though.  I have bought pinto beans and plan on making her refried beans, and those pear muffins are seriously calling to me. 

Well, that wraps up 2012.  We’d really like to see Authors Kitchen become a bit more interactive in 2013, so don’t hesitate to post in the comments section.  Any questions, reviews of recipes you’ve made, and requests for specific things are always welcome.  So don’t be shy.  Seeley rarely bites... hard.

Happy New Year!!