Welcome to kidgredients!
After many years of umming and aahing, I’m starting a blog. In the larger scheme of things it’s a bit late to be joining the blogsphere, but I’m hoping to create a resource of all the things I cook and make with my kidlets.
Today we are doing some stop gap cooking. We bake bread almost every day here, but last night I made pizzas for dinner. I normally pop a bit of caramelised onion on top of the kids pizzas because they like the sweetness. I reached into the freezer to grab some…and there wasn’t any! I haven’t got time to make true caramelised onions on the stove. They take 2-3 hours and a lot of stirring. I also refuse to make “fake” caramelised onions where you do them quickly and add sugar and vinegar. There’s no need to do that if you put them in the slow cooker as they end up very sweet anyway.
So here’s how we make caramelised onions (in bulk) to freeze so as to always (or nearly always) have them on hand! I got the original idea for this from the kitchn.
There are two appliances you need to do this. One is essential (slow cooker) and the other isn’t but it certainly will make it easier- food processor. I have a 6.5 litre slow cooker that easily fits 10 onions. If yours won’t, adjust it to fit by putting one tablespoon of olive oil per onion and 1/10th of a teaspoon of salt per onion.
Tomorrow I’ll show you two ways we use caramelised onions.