I keep meaning to try this but haven't yet done it. Going to do it now
though for my 4th of July baked beans. Should probably get them started
tomorrow since the beans themselves take a good 12 or more hours in the
Crockpot.

Have you tried this method before? Are they as good as on the stove?

On Tue, 1 Jul 2014 21:29:04 -0700, "Julie Bove"
> wrote:

> I keep meaning to try this but haven't yet done it. Going to do it now
> though for my 4th of July baked beans. Should probably get them started
> tomorrow since the beans themselves take a good 12 or more hours in the
> Crockpot.
>
> Have you tried this method before? Are they as good as on the stove?

Haven't tried it, but want to. Please report back because I'm curious
if they really do brown or not. I imagine they would be easy enough
to give the final browning to if they still need it after they've been
in a crockpot for a few hours.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Tue, 1 Jul 2014 21:29:04 -0700, "Julie Bove"
> > wrote:
>
>> I keep meaning to try this but haven't yet done it. Going to do it now
>> though for my 4th of July baked beans. Should probably get them started
>> tomorrow since the beans themselves take a good 12 or more hours in the
>> Crockpot.
>>
>> Have you tried this method before? Are they as good as on the stove?
>
> Haven't tried it, but want to. Please report back because I'm curious
> if they really do brown or not. I imagine they would be easy enough
> to give the final browning to if they still need it after they've been
> in a crockpot for a few hours.
>
I know that the first few times I made the beans, I freaked because they
seemed watery and weren't browning. I think realized that it takes a good
12 hours on low for them to thicken up and get that deep brown color. And
then I worried that they'd dry out. Nope. Still good at 16 hours.

"Julie Bove" > wrote in news:lp01qv$j37$1@dont-
email.me:

> I keep meaning to try this but haven't yet done it. Going to do it now
> though for my 4th of July baked beans. Should probably get them started
> tomorrow since the beans themselves take a good 12 or more hours in the
> Crockpot.
>
> Have you tried this method before? Are they as good as on the stove?
>

I'm a big fan of Italian sausage subs with peppers and onions, the way they
serve tham at fairs and ballparks, at least in New England. But I could
never get the peppers and onions to come out the way the sellers did. Then
I read about and tried doing them in the crockpot. Cut everything up,
added a decent amount of olive oil, and put the crock on low. Worked fine.
Just keep an eye on them, because if you leave them in for too long,
they'll disintegrate into mush.

"Alan Holbrook" > wrote in message
. 30...
> "Julie Bove" > wrote in news:lp01qv$j37$1@dont-
> email.me:
>
>> I keep meaning to try this but haven't yet done it. Going to do it now
>> though for my 4th of July baked beans. Should probably get them started
>> tomorrow since the beans themselves take a good 12 or more hours in the
>> Crockpot.
>>
>> Have you tried this method before? Are they as good as on the stove?
>>
>
> I'm a big fan of Italian sausage subs with peppers and onions, the way
> they
> serve tham at fairs and ballparks, at least in New England. But I could
> never get the peppers and onions to come out the way the sellers did.
> Then
> I read about and tried doing them in the crockpot. Cut everything up,
> added a decent amount of olive oil, and put the crock on low. Worked
> fine.
> Just keep an eye on them, because if you leave them in for too long,
> they'll disintegrate into mush.

Aha! My husband loves those. I will try that too. In the case of the
beans, it will be fine if the onions go to mush.

Alan Holbrook wrote:
>
> I'm a big fan of Italian sausage subs with peppers and onions, the way they
> serve tham at fairs and ballparks, at least in New England. But I could
> never get the peppers and onions to come out the way the sellers did. Then
> I read about and tried doing them in the crockpot. Cut everything up,
> added a decent amount of olive oil, and put the crock on low. Worked fine.
> Just keep an eye on them, because if you leave them in for too long,
> they'll disintegrate into mush.

I love those but haven't made them in years. On the list now.

I just cut up tons of onions and green peppers and fry them in a
little neutral oil and a bit of butter, then add in the sliced
lengthwise Italian sausage near the end just to heat up. Serve on
fresh baked Italian bread and eat with plenty of salty chips (Lays
original).

Yum!
G. :-D

On Wed, 02 Jul 2014 10:03:53 -0400, Gary > wrote:

> Alan Holbrook wrote:
> >
> > I'm a big fan of Italian sausage subs with peppers and onions, the way they
> > serve tham at fairs and ballparks, at least in New England. But I could
> > never get the peppers and onions to come out the way the sellers did. Then
> > I read about and tried doing them in the crockpot. Cut everything up,
> > added a decent amount of olive oil, and put the crock on low. Worked fine.
> > Just keep an eye on them, because if you leave them in for too long,
> > they'll disintegrate into mush.
>
> I love those but haven't made them in years. On the list now.
>
> I just cut up tons of onions and green peppers and fry them in a
> little neutral oil and a bit of butter, then add in the sliced
> lengthwise Italian sausage near the end just to heat up. Serve on
> fresh baked Italian bread and eat with plenty of salty chips (Lays
> original).
>
Add slices of avocado & tomato to that and you'll think you've died
and gone to heaven. Oh, man... now you've done it. I'm hungry and I
want *that* NOW.

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:
>
> On Wed, 02 Jul 2014 10:03:53 -0400, Gary > wrote:
>
> > Alan Holbrook wrote:
> > >
> > > I'm a big fan of Italian sausage subs with peppers and onions, the way they
> > > serve tham at fairs and ballparks, at least in New England. But I could
> > > never get the peppers and onions to come out the way the sellers did. Then
> > > I read about and tried doing them in the crockpot. Cut everything up,
> > > added a decent amount of olive oil, and put the crock on low. Worked fine.
> > > Just keep an eye on them, because if you leave them in for too long,
> > > they'll disintegrate into mush.
> >
> > I love those but haven't made them in years. On the list now.
> >
> > I just cut up tons of onions and green peppers and fry them in a
> > little neutral oil and a bit of butter, then add in the sliced
> > lengthwise Italian sausage near the end just to heat up. Serve on
> > fresh baked Italian bread and eat with plenty of salty chips (Lays
> > original).
> >
> Add slices of avocado & tomato to that and you'll think you've died
> and gone to heaven. Oh, man... now you've done it. I'm hungry and I
> want *that* NOW.

I want those now TOO. And I'll try your additions next time.

G. :-D

Gary > wrote in :

> I love those but haven't made them in years. On the list now.
>
> I just cut up tons of onions and green peppers and fry them in a
> little neutral oil and a bit of butter, then add in the sliced
> lengthwise Italian sausage near the end just to heat up. Serve on
> fresh baked Italian bread and eat with plenty of salty chips (Lays
> original).
>
> Yum!
> G. :-D

I know it's me and not the technique, but when I tried to pan fry the
onions and peppers, they'd alsays start to burn around the edges before I
got that Fenway Park consistency. That's why I use the crock now.

I've just realized following this thread that it's been too long since I
made these, too. Good thing to make for the 4th, even if the Bahstun area
is in for some nasty weather. (But sorry, no avocados or tomatoes. I'm a
purist...:-)

"Alan Holbrook" > wrote in message
. 30...
> Gary > wrote in :
>
>> I love those but haven't made them in years. On the list now.
>>
>> I just cut up tons of onions and green peppers and fry them in a
>> little neutral oil and a bit of butter, then add in the sliced
>> lengthwise Italian sausage near the end just to heat up. Serve on
>> fresh baked Italian bread and eat with plenty of salty chips (Lays
>> original).
>>
>> Yum!
>> G. :-D
>
> I know it's me and not the technique, but when I tried to pan fry the
> onions and peppers, they'd alsays start to burn around the edges before I
> got that Fenway Park consistency. That's why I use the crock now.
>
> I've just realized following this thread that it's been too long since I
> made these, too. Good thing to make for the 4th, even if the Bahstun area
> is in for some nasty weather. (But sorry, no avocados or tomatoes. I'm a
> purist...:-)

I wish you could smell my garage! I had to go out there because the water
heater went out again. Anyway... Whoa! Such a concentrated aroma. I just
wanted to roll around in it for a while.

I think I have one more package of sausages in the freezer. I will get some
peppers after the 4th and try them that way for husband. That's one of his
favorite foods. Not sure if he has had them at Fenway but I do know that we
went there once many years ago.

Alan Holbrook wrote:
>
> Gary > wrote in :
>
> > I love those but haven't made them in years. On the list now.
> >
> > I just cut up tons of onions and green peppers and fry them in a
> > little neutral oil and a bit of butter, then add in the sliced
> > lengthwise Italian sausage near the end just to heat up. Serve on
> > fresh baked Italian bread and eat with plenty of salty chips (Lays
> > original).
> >
> > Yum!
> > G. :-D
>
> I know it's me and not the technique, but when I tried to pan fry the
> onions and peppers, they'd alsays start to burn around the edges before I
> got that Fenway Park consistency. That's why I use the crock now.

Perhaps in the pan, you didn't cover them? When I make this, I start
out with all the onions and peppers in a bit of oil (and a little
butter). I'll saute them on low-medium heat and stir them until they
get soft. At this point, I'll add in the sausages then put a lid on
the pan to steam heat up until hot. Remove the lid after a few minutes
and maybe sautee a bit more to evaporate the excess liquid (if any).
This method avoids any drying out and burning.

>
> I've just realized following this thread that it's been too long since I
> made these, too. Good thing to make for the 4th, even if the Bahstun area
> is in for some nasty weather. (But sorry, no avocados or tomatoes. I'm a
> purist...:-)

I agree. Just the sausage, onions and green peppers on fresh Italian
bread is all you need.

Gary wrote:
>Alan Holbrook wrote:
>> Gary wrote:
>>
>> > I love those but haven't made them in years. On the list now.
>> >
>> > I just cut up tons of onions and green peppers and fry them in a
>> > little neutral oil and a bit of butter, then add in the sliced
>> > lengthwise Italian sausage near the end just to heat up. Serve on
>> > fresh baked Italian bread and eat with plenty of salty chips (Lays
>> > original).
>> >
>> > Yum!
>> > G. :-D
>>
>> I know it's me and not the technique, but when I tried to pan fry the
>> onions and peppers, they'd alsays start to burn around the edges before I
>> got that Fenway Park consistency. That's why I use the crock now.

Cooked in a covered crockpot they're braised onions, NOT caramelized.

>Perhaps in the pan, you didn't cover them? When I make this, I start
>out with all the onions and peppers in a bit of oil (and a little
>butter). I'll saute them on low-medium heat and stir them until they
>get soft. At this point, I'll add in the sausages then put a lid on
>the pan to steam heat up until hot. Remove the lid after a few minutes
>and maybe sautee a bit more to evaporate the excess liquid (if any).
>This method avoids any drying out and burning.
>
>> I've just realized following this thread that it's been too long since I
>> made these, too. Good thing to make for the 4th, even if the Bahstun area
>> is in for some nasty weather. (But sorry, no avocados or tomatoes. I'm a
>> purist...:-)
>
>I agree. Just the sausage, onions and green peppers on fresh Italian
>bread is all you need.

I did saw-seege with caramelized onions on Sunday, I cook the
saw-seege first (in an open pan with a little water). When the
water evaporates I let them brown all over. Then I remove the
saw-seege (enough fat from the saw-seege that no other fat is needed)
and toss in a mess of onions to deglaze the pan. Once caramelized I
add the peppers and add the saw-seege back. When the
peppers are soft but not mush it's done. For a hero on good imported
from Brooklyn semolina bread I slice the saw-seege into 1/4" coins,
lay them in with onions n' peppers, top with 'provel' (actually I use
smoked provalone) and broil till melty. Sometimes I spoon on some
'mato sauce too but all mine was frozen. This is definitely a six
pack meal.

Had trouble getting on line, monster lightening and thunder storms
past two days, just finished mowing the last bit yesterday as the
first drops arrived:
http://i59.tinypic.com/117h9tx.jpg
A little while ago the wind was howling, lightening was blinding, the
thunder was deafening, the heavens opened, and the sun was snuffed
out:
http://i62.tinypic.com/2l9r5i1.jpg

On Thu, 03 Jul 2014 03:09:57 -0500, Alan Holbrook >
wrote:

> (But sorry, no avocados or tomatoes. I'm a purist...:-)

Not trying to imitate anything. That's the way I was introduced to
Italian sausages (toasted at the end of a hot dog fork over wood
coals) and I love them dressed up like that when they're served in a
bun.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Tue, 1 Jul 2014 21:29:04 -0700, "Julie Bove"
> wrote:

>I keep meaning to try this but haven't yet done it. Going to do it now
>though for my 4th of July baked beans. Should probably get them started
>tomorrow since the beans themselves take a good 12 or more hours in the
>Crockpot.
>
>Have you tried this method before? Are they as good as on the stove?

Never tried it, but I'd imagine the diffeence would be the
differerence in the evaporation of water from the onions as they
carmelize. In a crock pot, less water would be able to escape, as
opposed to sauteeing them in/on a hot flat open surface. With less
water escaping as they cook/carmelize, the onions would become much
wetter in a crock pot. A lot more onion flavor would be retained with
the water, but thew onions would notb dehydrate as well.

Carmelizing onions in a crock pot would certainly work, you'll just
get a slightly different result than carmelizing them on an open
surface.

John Kuthe...

"John Kuthe" > wrote in message
...
> On Tue, 1 Jul 2014 21:29:04 -0700, "Julie Bove"
> > wrote:
>
>>I keep meaning to try this but haven't yet done it. Going to do it now
>>though for my 4th of July baked beans. Should probably get them started
>>tomorrow since the beans themselves take a good 12 or more hours in the
>>Crockpot.
>>
>>Have you tried this method before? Are they as good as on the stove?
>
> Never tried it, but I'd imagine the diffeence would be the
> differerence in the evaporation of water from the onions as they
> carmelize. In a crock pot, less water would be able to escape, as
> opposed to sauteeing them in/on a hot flat open surface. With less
> water escaping as they cook/carmelize, the onions would become much
> wetter in a crock pot. A lot more onion flavor would be retained with
> the water, but thew onions would notb dehydrate as well.
>
> Carmelizing onions in a crock pot would certainly work, you'll just
> get a slightly different result than carmelizing them on an open
> surface.
>
Well, they're in there now so will report back. Also have a lot of extra
onions just in case I don't like the end results.

On Wed, 2 Jul 2014 15:49:03 -0700, "Julie Bove"
> wrote:

>
>"John Kuthe" > wrote in message
.. .
>> On Tue, 1 Jul 2014 21:29:04 -0700, "Julie Bove"
>> > wrote:
>>
>>>I keep meaning to try this but haven't yet done it. Going to do it now
>>>though for my 4th of July baked beans. Should probably get them started
>>>tomorrow since the beans themselves take a good 12 or more hours in the
>>>Crockpot.
>>>
>>>Have you tried this method before? Are they as good as on the stove?
>>
>> Never tried it, but I'd imagine the diffeence would be the
>> differerence in the evaporation of water from the onions as they
>> carmelize. In a crock pot, less water would be able to escape, as
>> opposed to sauteeing them in/on a hot flat open surface. With less
>> water escaping as they cook/carmelize, the onions would become much
>> wetter in a crock pot. A lot more onion flavor would be retained with
>> the water, but thew onions would notb dehydrate as well.
>>
>> Carmelizing onions in a crock pot would certainly work, you'll just
>> get a slightly different result than carmelizing them on an open
>> surface.
>>
>Well, they're in there now so will report back. Also have a lot of extra
>onions just in case I don't like the end results.

I'm sure they won't be gross!

John Kuthe...

"John Kuthe" > wrote in message
...
> On Wed, 2 Jul 2014 15:49:03 -0700, "Julie Bove"
> > wrote:
>
>>
>>"John Kuthe" > wrote in message
. ..
>>> On Tue, 1 Jul 2014 21:29:04 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I keep meaning to try this but haven't yet done it. Going to do it now
>>>>though for my 4th of July baked beans. Should probably get them started
>>>>tomorrow since the beans themselves take a good 12 or more hours in the
>>>>Crockpot.
>>>>
>>>>Have you tried this method before? Are they as good as on the stove?
>>>
>>> Never tried it, but I'd imagine the diffeence would be the
>>> differerence in the evaporation of water from the onions as they
>>> carmelize. In a crock pot, less water would be able to escape, as
>>> opposed to sauteeing them in/on a hot flat open surface. With less
>>> water escaping as they cook/carmelize, the onions would become much
>>> wetter in a crock pot. A lot more onion flavor would be retained with
>>> the water, but thew onions would notb dehydrate as well.
>>>
>>> Carmelizing onions in a crock pot would certainly work, you'll just
>>> get a slightly different result than carmelizing them on an open
>>> surface.
>>>
>>Well, they're in there now so will report back. Also have a lot of extra
>>onions just in case I don't like the end results.
>
> I'm sure they won't be gross!

They smell divine! Already the ones at the bottom have turned a bit golden.

That is an excellent tip, the recipe to caramelize the onions in the crockpot would save a lot of trouble (and heat!)

My father, years ago, was in Boston and found out the formerly world famous baked bean recipe of Durgin Park. He must have missed the part when they told him you had to boil the navy beans for three minutes then let them sit over night, as he would put the beans in the oven for days at a time and they would not tenderize. After he finished tearing his hair out, he went and bought good old B&M baked beans and abridged the recipe using them.

Beans, on top and bottom, bacon, green peppers, onions and celery in the middle, with dried mustard and ketchup, and lots of ketchup on top. To me, it's a baked item, preferably in a stonewear.

"Terrence Crimmins" > wrote in message
...
That is an excellent tip, the recipe to caramelize the onions in the
crockpot would save a lot of trouble (and heat!)

My father, years ago, was in Boston and found out the formerly world famous
baked bean recipe of Durgin Park. He must have missed the part when they
told him you had to boil the navy beans for three minutes then let them sit
over night, as he would put the beans in the oven for days at a time and
they would not tenderize. After he finished tearing his hair out, he went
and bought good old B&M baked beans and abridged the recipe using them.

Beans, on top and bottom, bacon, green peppers, onions and celery in the
middle, with dried mustard and ketchup, and lots of ketchup on top. To me,
it's a baked item, preferably in a stonewear.

---

He might have done something else wrong too. I can remember as a young
adult, boiling beans next to forever. I actually had one batch that never
did get soft. The reason? Most likely because I seasoned them first. Salt
can make them tough. Also, we had no pull dates on beans in those days and
I suspect more often than not, we were buying very old ones.

These days I find that even when the package says to cook for an hour, if
they are super fresh, they only take perhaps 40 minutes. I use the quick
soak method. Bring to a boil, boil for a minute or perhaps three, depending
on the type of beans. Turn off heat, cover and let sit for an hour. Drain,
add fresh water then cook. I always cook my beans first before making the
baked beans.

I happen to like making mine from scratch but it would seem that most people
don't do this. Even when I was a kid, people started with canned pork and
beans or even already made up canned baked beans and merely doctored them up
some more. Although they tasted good, my method makes them less carby.
Yeah, they still have a lot of carbs but much less than most. And that will
be my meal. That and some coleslaw which will be made with Splenda.

I found that the slow cooker did an excellent job caramelizing the onions, and then I had an inspiration, and made the old onion soup with cheese, which was delicious.

This is a great group, BYW!!!!!

"Terrence Crimmins" > wrote in message
...
>I found that the slow cooker did an excellent job caramelizing the onions,
>and then I had an inspiration, and made the old onion soup with cheese,
>which was delicious.
>
> This is a great group, BYW!!!!!

Great!

"Julie Bove" > wrote in message
...
>
> "Terrence Crimmins" > wrote in message
> ...
>>I found that the slow cooker did an excellent job caramelizing the onions,
>>and then I had an inspiration, and made the old onion soup with cheese,
>>which was delicious.
>>
>> This is a great group, BYW!!!!!
>
> Great!

I'm bought yellow onions this morning and am going to do the carmelizing in
my crockpot. We'll see.

Cheri

On Sat, 5 Jul 2014 09:53:34 -0700, "Cheri" >
wrote:

> I'm bought yellow onions this morning and am going to do the carmelizing in
> my crockpot. We'll see.

Maybe we'll do it together. I don't have enough onions on hand, so I
should do some shopping.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Sat, 5 Jul 2014 09:53:34 -0700, "Cheri" >
> wrote:
>
>> I'm bought yellow onions this morning and am going to do the carmelizing
>> in
>> my crockpot. We'll see.
>
> Maybe we'll do it together. I don't have enough onions on hand, so I
> should do some shopping.


I had company drop by so I won't get a chance until tomorrow since it got to
be late in the day today.

Cheri

"Sqwertz" > wrote in message
...
> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
>
>> I keep meaning to try this but haven't yet done it. Going to do it now
>> though for my 4th of July baked beans. Should probably get them started
>> tomorrow since the beans themselves take a good 12 or more hours in the
>> Crockpot.
>>
>> Have you tried this method before? Are they as good as on the stove?
>
> They will not work in your crock pot.

Why not?

Sqwertz wrote:
>
> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
>
> > I keep meaning to try this but haven't yet done it. Going to do it now
> > though for my 4th of July baked beans. Should probably get them started
> > tomorrow since the beans themselves take a good 12 or more hours in the
> > Crockpot.
> >
> > Have you tried this method before? Are they as good as on the stove?
>
> They will not work in your crock pot.

IMO, this is NOT a crockpot meal. Caramelize your onions the proper
way in a frying pan and spend the time watching them. Soak and cook
your beans in water. 4th of July, combine everything and the other
ingredients and bake in the oven.

G.

"Gary" > wrote in message ...
> Sqwertz wrote:
>>
>> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
>>
>> > I keep meaning to try this but haven't yet done it. Going to do it now
>> > though for my 4th of July baked beans. Should probably get them
>> > started
>> > tomorrow since the beans themselves take a good 12 or more hours in the
>> > Crockpot.
>> >
>> > Have you tried this method before? Are they as good as on the stove?
>>
>> They will not work in your crock pot.
>
> IMO, this is NOT a crockpot meal. Caramelize your onions the proper
> way in a frying pan and spend the time watching them. Soak and cook
> your beans in water. 4th of July, combine everything and the other
> ingredients and bake in the oven.

I always cook my beans first on top of the stove and then put all of the
"baked" stuff in there and finish them in the Crockpot. They come out very
nicely in there. Only thing different this year is that I am trying to do
the onions in there first. We'll see...

Julie Bove wrote:
>
> "Gary" > wrote in message ...
> > Sqwertz wrote:
> >>
> >> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
> >>
> >> > I keep meaning to try this but haven't yet done it. Going to do it now
> >> > though for my 4th of July baked beans. Should probably get them
> >> > started
> >> > tomorrow since the beans themselves take a good 12 or more hours in the
> >> > Crockpot.
> >> >
> >> > Have you tried this method before? Are they as good as on the stove?
> >>
> >> They will not work in your crock pot.
> >
> > IMO, this is NOT a crockpot meal. Caramelize your onions the proper
> > way in a frying pan and spend the time watching them. Soak and cook
> > your beans in water. 4th of July, combine everything and the other
> > ingredients and bake in the oven.
>
> I always cook my beans first on top of the stove and then put all of the
> "baked" stuff in there and finish them in the Crockpot. They come out very
> nicely in there. Only thing different this year is that I am trying to do
> the onions in there first. We'll see...

I see it's done but takes about 15 hours. Let us know how they turn
out.

http://www.wikihow.com/Make-Caramelized-Onions

The 3rd method uses a crockpot

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "Gary" > wrote in message
>> ...
>> > Sqwertz wrote:
>> >>
>> >> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
>> >>
>> >> > I keep meaning to try this but haven't yet done it. Going to do it
>> >> > now
>> >> > though for my 4th of July baked beans. Should probably get them
>> >> > started
>> >> > tomorrow since the beans themselves take a good 12 or more hours in
>> >> > the
>> >> > Crockpot.
>> >> >
>> >> > Have you tried this method before? Are they as good as on the
>> >> > stove?
>> >>
>> >> They will not work in your crock pot.
>> >
>> > IMO, this is NOT a crockpot meal. Caramelize your onions the proper
>> > way in a frying pan and spend the time watching them. Soak and cook
>> > your beans in water. 4th of July, combine everything and the other
>> > ingredients and bake in the oven.
>>
>> I always cook my beans first on top of the stove and then put all of the
>> "baked" stuff in there and finish them in the Crockpot. They come out
>> very
>> nicely in there. Only thing different this year is that I am trying to
>> do
>> the onions in there first. We'll see...
>
> I see it's done but takes about 15 hours. Let us know how they turn
> out.
>
> http://www.wikihow.com/Make-Caramelized-Onions
>
> The 3rd method uses a crockpot

Hmmm... The recipe I saw said 6-8 hours. No matter. Still having a heat
wave and I am sooo not cooking. Gonna head out to the taqueria in a while
then do some mindless wandering through Whole Foods where I may or may not
buy a thing or two. Don't really need anything but want their AC!

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "Gary" > wrote in message
>> ...
>> > Sqwertz wrote:
>> >>
>> >> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
>> >>
>> >> > I keep meaning to try this but haven't yet done it. Going to do it
>> >> > now
>> >> > though for my 4th of July baked beans. Should probably get them
>> >> > started
>> >> > tomorrow since the beans themselves take a good 12 or more hours in
>> >> > the
>> >> > Crockpot.
>> >> >
>> >> > Have you tried this method before? Are they as good as on the
>> >> > stove?
>> >>
>> >> They will not work in your crock pot.
>> >
>> > IMO, this is NOT a crockpot meal. Caramelize your onions the proper
>> > way in a frying pan and spend the time watching them. Soak and cook
>> > your beans in water. 4th of July, combine everything and the other
>> > ingredients and bake in the oven.
>>
>> I always cook my beans first on top of the stove and then put all of the
>> "baked" stuff in there and finish them in the Crockpot. They come out
>> very
>> nicely in there. Only thing different this year is that I am trying to
>> do
>> the onions in there first. We'll see...
>
> I see it's done but takes about 15 hours. Let us know how they turn
> out.
>
> http://www.wikihow.com/Make-Caramelized-Onions

Seems like they would be just fine in 8 or so hours in this recipe.

http://www.shockinglydelicious.com/c...oes-the-trick/

"Cheri" > wrote in message
...
>
> "Gary" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> "Gary" > wrote in message
>>> ...
>>> > Sqwertz wrote:
>>> >>
>>> >> On Tue, 1 Jul 2014 21:29:04 -0700, Julie Bove wrote:
>>> >>
>>> >> > I keep meaning to try this but haven't yet done it. Going to do it
>>> >> > now
>>> >> > though for my 4th of July baked beans. Should probably get them
>>> >> > started
>>> >> > tomorrow since the beans themselves take a good 12 or more hours in
>>> >> > the
>>> >> > Crockpot.
>>> >> >
>>> >> > Have you tried this method before? Are they as good as on the
>>> >> > stove?
>>> >>
>>> >> They will not work in your crock pot.
>>> >
>>> > IMO, this is NOT a crockpot meal. Caramelize your onions the proper
>>> > way in a frying pan and spend the time watching them. Soak and cook
>>> > your beans in water. 4th of July, combine everything and the other
>>> > ingredients and bake in the oven.
>>>
>>> I always cook my beans first on top of the stove and then put all of the
>>> "baked" stuff in there and finish them in the Crockpot. They come out
>>> very
>>> nicely in there. Only thing different this year is that I am trying to
>>> do
>>> the onions in there first. We'll see...
>>
>> I see it's done but takes about 15 hours. Let us know how they turn
>> out.
>>
>> http://www.wikihow.com/Make-Caramelized-Onions
>
> Seems like they would be just fine in 8 or so hours in this recipe.
>
> http://www.shockinglydelicious.com/c...oes-the-trick/

That's actually the recipe that I used except that I used 4 very large Walla
Walla Sweets.

Cheri wrote:
>
> "Gary" wrote:
> > I see it's done but takes about 15 hours. Let us know how they turn
> > out.
> > http://www.wikihow.com/Make-Caramelized-Onions
>

> Seems like they would be just fine in 8 or so hours in this recipe.
>
> http://www.shockinglydelicious.com/c...oes-the-trick/

Why do you say "8 or so hours?"
That recipe says to "Cover and cook on high 10-12
hours, until the onions caramelize."

?

On Wed, 2 Jul 2014 15:50:34 -0700, "Julie Bove"
> wrote:

> Only thing different this year is that I am trying to do
> the onions in there first. We'll see...

Well, hurry up already! I may be the only one here who is genuinely
interested in the result. <tapping foot>

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Wed, 2 Jul 2014 15:50:34 -0700, "Julie Bove"
> > wrote:
>
>> Only thing different this year is that I am trying to do
>> the onions in there first. We'll see...
>
> Well, hurry up already! I may be the only one here who is genuinely
> interested in the result. <tapping foot>
>
I stirred after an hour like it said to do. The ones on the bottom are a
bit golden already and I'm probably driving people nuts with the smell.
Because of the way my house sits, when I have the windows open, my cooking
aromas do carry a lot. People walk their dogs by my house and they often ask
me what I am cooking. Heh. Plus I once attracted a beagle like that. I
called the owner and she said, "You were cooking. Weren't you?"

Will cook the beans tonight and then put everything back in the Crock late
tomorrow. Probably won't eat them until dinner on the 4th and I like to let
the baked beans cook for at least 16 hours. This is my once yearly treat
and I plan to make a full large pot of them.

On Wed, 02 Jul 2014 16:34:31 -0700, sf > wrote:

>On Wed, 2 Jul 2014 15:50:34 -0700, "Julie Bove"
> wrote:
>
>> Only thing different this year is that I am trying to do
>> the onions in there first. We'll see...
>
>Well, hurry up already! I may be the only one here who is genuinely
>interested in the result. <tapping foot>

I first heard of this when Barb Schaller posted about it. She swears
by this method.

koko

"koko" > wrote in message
...
> On Wed, 02 Jul 2014 16:34:31 -0700, sf > wrote:
>
>>On Wed, 2 Jul 2014 15:50:34 -0700, "Julie Bove"
> wrote:
>>
>>> Only thing different this year is that I am trying to do
>>> the onions in there first. We'll see...
>>
>>Well, hurry up already! I may be the only one here who is genuinely
>>interested in the result. <tapping foot>
>
> I first heard of this when Barb Schaller posted about it. She swears
> by this method.

We're at about 7-8 hours now. They sure do put off a lot of liquid. They
are starting to get golden and a very few bits that clung to the sides are
almost black. They sure do cook down though! Crock was almost full to the
top and now it's maybe 1/4 full.