Thursday, April 18, 2013

Slow Cooker Caramelized Onion & Cheese Potato Topper or Dip - Easy

In honor of Library Week, my library celebrated with baked potatoes.
Why potatoes, you ask?

Because nothing says Library like potatoes.

Of course.

Management provided the baked potatoes and supervisors provided the toppings.  "Adventurous staff" could also supply toppers.

How could I resist such a challenge?

This recipe is an adaptation of the caramelized onions from a previous post about onion soup.  But without the soup.

Photo, taken at work, courtesy of my cell phone.














Here, the onions are served two different ways, first as a potato topper.

A little more in focus.  You're welcome.














This second option is my take on one of the many appys served at a family wedding a few months ago.   I was so bowled over by the bowl of dip that I marched over to the caterer and raved about how delicious the onions were and asked what cheeses he used.  He was nice enough to let me know that just mozzarella cheese graced his dip.

Update---just found yet another way to serve the onions... in a sandwich!  Jen at Savory Simple serves up her caramelized onions and cheese between two slices of thick challah.  Whoa.  If she had posted a week earlier, I woulda coulda shoulda made her sandwich in time to show you here.   Guess now I'll have to make another batch.  Like that's a bad thing.


Slow Cooker Caramelized Onion & Cheese Potato Topper - Easy
Adapted from The Everything Kosher Slow Cooker Cookbook
Yield: about 3 cups topping

3 lbs. onions
2 Tbl. unsalted butter
2 Tbl. olive or vegetable oil
1/4 cup sherry (optional)
1 cup shredded mozzarella cheese
Baked potatoes and/or thinly sliced French bread

 Peel onions, then cut almost in half, through the top down to almost the root end.  Don't cut through  completely (makes slicing easier).  Then thinly slice across into smiles (half rings).

Drop onion smiles into a 4 quart slow cooker.  Dot with butter, then drizzle with the oil.

Cover and cook on low for 8-10 hours, or until onions are a deep caramelized brown.  If too much liquid remains, uncover and continue to cook up to an additional 30 minutes.  Stir in sherry and continue to cook for another 15 minutes.

Transfer caramelized onions into a broiler-safe 2-quart serving dish.  Sprinkle shredded cheese evenly over top.   Place under broiler for a minute or two until cheese melts and just starts to brown.

To serve:  spoon over baked potatoes and/or spread on thinly sliced French bread.  Serve immediately.

If I can't have the onions, can I at least have a spud?













1 comment:

Dawn Yucuis said...

Sounds delicious. I think this would be wonderful on potatoes.

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