Well, nikos, this leaves me with one question. Will you marry me?
;)
Seriously, do you put JUST onions into the slow cooker, or do you add some liquid. Somehow I just can’t imagine them going so brown - they look lovely.
I just did chicken backs and necks for 3 days in the slow cooker. Makes a nice rich, collagen-filled broth. I do make French Onion Soup from scratch every now and again, so I’ll have to try the caramelized onions next time. I also love curry, but am not sure about which dishes to use it in.
My daughter and son-in-law have chickens, lamb and beef raised on the pasture, no GMO feed, no antibiotics, etc. I am going to try some curried lamb dishes soon. Now I’m hungry.
Praying for our Donald to be amazingly confident, strong, presidential, and endearing tomorrow night. And for Hitlery to do this:
https://www.youtube.com/watch?v=5PeBvdDRK94
I start with a high flash point oil, peanut, coconut, avocado, rice bran or grape oil and little extra olive oil.
Then you know what I’m talking about. If you boil a chicken with spices, you filter it, and pour the stock into a canning jar, (piping hot). PUt the top on and stick in the frig, and it will be vacuum sealed. Will last at least 2 months in frig. Or you can freeze.