An Ode to the Onion

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

When it comes to slow cooking, one of the most frequently used ingredients is the humble onion. The crockpot really mellows the sometimes pungent flavor, and as the sharp flavor fades to the background after they are cooked, onions add a mellow sweetness to almost any dish. The many paper-thin layers of an onion are a metaphor to the layers of flavor that onions can provide to your cooking.

The onion is such a versatile ingredient that it is used in almost every cuisine across the world. It often provides the flavor basis for many a dish. Think of all the cuisines that feature the onion as part of a classic cooking combination and as a jumping off point -- mixtures such as Spanish Sofrito (onion, garlic, and tomatoes), Creole holy trinity (onions, bell pepper, and celery), and French mirepoix (onions, carrots and celery) – all provide a distinctive flavor to their particular cuisine.

Onions are part of the allium family, along with garlic, leeks, chives, and shallots. While onions are rarely eaten on their own, they complement all kinds of dishes and are even said to contain antioxidant properties. The one drawback to slicing a bunch of onions is that they often cause eye irritation by releasing volatile gases. There are several ways to avoid this. First, rinsing the onions under cold water can mitigate some of the effects. You can take this a step further by slicing the onions under running water (although you should make sure to dry the slices before cooking with them). Some people swear by a lit candle to limit the eye irritation effect. Finally a sharp knife will make quick work of your pile of onions, along with limiting the amount of gases that are released.

Perhaps the simplest way to add extra flavor to your cooking is to make caramelized onions in the slow cooker. Slice up as many onions as your slow cooker will hold (usually about five pounds) and add to the pot along with a stick of butter. No one said this was a light dish! Cook on high until the liquid has evaporated and then turn your crockpot down to low and cook for an additional six to eight hours. The resulting caramelized onions will be greatly reduced in volume yet highly concentrated in flavor.

Cooking the onions over a long time span will turn your onions a rich dark brown and bring out their natural sweet flavor. The results will be a mellow, complexly flavored condiment that can be a delicious topping on a sandwich or pizza or served alongside your favorite cheese and crackers. They also make the basis for a deeply flavored classic French onion soup (just add beef broth and thyme and voila!). Caramelized onions can be used to add an additional layer of richness to a slow cooked stew or braised dish. Another all time favorite way to serve them would be as a complement alongside sliced pot roast or roast beef. Leftovers, if there are any, can be kept covered in the fridge for up to a week, or sealed in plastic bags and frozen.

If you think about it, the onion is like the crockpot – a culinary workhorse. So next time you pull out your slow cooker, make sure to grab some onions to add to the pot!

Serves/Makes: 8

• 3 pounds sliced onions
• 1/2 cup melted butter
• 1 teaspoon salt