topic Re: Has anyone made a French Onion Casserole? in Recipes

Has anyone made a French Onion Casserole?

denisemb — Thu, 05 Nov 2015 06:43:36 GMT

I've seen several versions on Pinterest, but wonder if they really are as good as recommended...thanks!

ETA: I love french onion soup, but it takes forever to caramelize those darn onions...

Re: Has anyone made a French Onion Casserole?

vabreeze — Thu, 05 Nov 2015 06:15:58 GMT

You shoul caramelize them in a slow cooker overnight! Here is a recipe that a poster provided some time ago:

Caramelizing Onions in a Crock Pot-- repostd by whispy

6-8 Vidalia or other sweet onion (worked just fine with those yellow onions in a

bag)- stem and root end removed, peel, leave whole

1/2 cup butter (1 stick)

one 10 oz can chicken or vegetable stock (I mixed up some better than bouillon

chicken broth)

Place onions, butter, broth in slow cooker, set on low, and cook until onions are

deep golden brown and very soft, 12-24 hours. It's almost impossible to overcook.

Use the onions and liquid to flavor soup, stock stews. They make wonderful

additions to risotto, pasta sauce, and pizza topping (drain liquid)

Store in fridge up to 2 weeks or in the freezer for one year

I've one them with just the onions and a stivk of butter. Great on baked potatoes and in omelettes. Vabreeze

Caramelizing Onions in a Crock Pot... by whispy

6-8 Vidalia or other sweet onion (worked just fine with those yellow onions in a

bag)- stem and root end removed, peel, leave whole

1/2 cup butter (1 stick)

one 10 oz can chicken or vegetable stock (I mixed up some better than bouillon

chicken broth)

Place onions, butter, broth in slow cooker, set on low, and cook until onions are

deep golden brown and very soft, 12-24 hours. It's almost impossible to overcook

(direct quote from author) so far for the deepest brown.

Use the onions and liquid to flavor soup, stock stews. They make wonderful

additions to risotto, pasta sauce, and pizza topping (drain liquid)

Store in fridge up to 2 weeks or in the freezer for one year.

Robin ....

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I have caramelized them in the slow cooker with just butter. Great on baked potatoes and in omelettes, too!…………………………vabreeze

Re: Has anyone made a French Onion Casserole?

denisemb — Thu, 05 Nov 2015 06:47:25 GMT

Thanks - I'll have to give it a whirl!

Re: Has anyone made a French Onion Casserole?

Kachina624 — Thu, 05 Nov 2015 07:48:19 GMT

My mother always made creamed onions to go with Christmas dinner. I would help her with the onion prep. In December, the onions are very strong and peeling and slicing them is a miserable job. It got so bad ppeople couldn't go in the kitchen. My eyes must have shed a gallon of tears.

Re: Has anyone made a French Onion Casserole?

momtochloe — Thu, 05 Nov 2015 18:10:27 GMT

Caramelizing onions in the crockpot is the bomb and they come out great!

I believe it was @VaBelle35 who posted that you could make them in a crock pot and I have never looked back . . . they are fabulous!

As I make only a small amount at a time (in a 1 1/2 quart crock pot), I just slice up an onion, add a bit of butter and let the crock pot do its thing (I don't add broth because for what I use the onions for broth is not needed).

Couldn't recommend this more!

Re: Has anyone made a French Onion Casserole?

momtochloe — Thu, 05 Nov 2015 18:30:21 GMT

Just for anyone that may be interested, I copied this years ago when I heard how good it is . . . I have never tried it but will sometime this season.

Caramelized Onion and Bacon Tart

Servings: Serves 6–8

Ingredients

4 slices bacon , cut into 1/2-inch pieces
4 small onions , cut in half lengthwise and thickly sliced
1 tablespoon plus 1 teaspoon fresh thyme leaves , chopped
Kosher salt
1 cup whole milk ricotta cheese
1 egg yolk
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano
1 (8-inch) frozen pie or tart shell

Directions

Preheat oven to 350°.

Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.

Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.

Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.

Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top.

Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.