Burnout (Recipe: Slow-cooker Caramelized Sweet Onions)
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Well, it happened. I never thought it would. People told me to get prepared because I would recognize it sooner or later.
“Not me”, I said.
I was wrong. I became afflicted. It happened just like they said it would despite my protests of “never me”.
Burnout won. It won in the writing department. And the cooking department. I no longer had the energy, drive or ability to write or cook. This presents a major problem when you write about cooking.
Writing burnout was the first occurrence. My creative juices just slapped congealed up on me. Not only did they congeal, they froze. Sitting down in front of my computer and attempting to write was like being transported to a foreign land where I neither spoke the language or knew the customs. After opening up a screen to start writing a new blog post, I would just sit and stare at the blank page.
Nothing happened. Not only did the words not appear on my computer screen, they weren’t popping up and down in my head, either. It was as if I had forgotten how to maneuver around my brain. Words that regularly traveled the synapses from my brain to my fingers to the computer keyboard, decided they were flat-out tired of making the trip and would rather stay in bed with the covers pulled over their heads.
Somehow I think those writing neurons that didn’t want to fire influenced the cooking neurons to do the same. Obviously weak, the cooking neurons followed the directions set forth by the writing neurons. They would probably jump off a cliff if instructed to do so. Whenever I would confront my mother with “Why can’t I do so and so because everybody else is doing it”, her standard response was always, “If everybody jumped off the cliff, would you want to do that?”. Apparently, my cooking neurons fit into that category. They just followed along and didn’t ask any questions of the writing neurons. Writing was clearly superior to cooking among my neurons.
There’s no plausible explanation for this affliction.
I wasn’t depressed, I’m ridiculously happy.
I wasn’t bored, I love writing and cooking.
I wasn’t sick, I’m healthy as a horse.
Who knows?
Anyway, I think the affliction is finally cured. I HOPE the affliction is finally cured. Seven hundred twelve words have just made the trip across the synapses. And they didn’t even have to stop along the way for coffee or ice cream. That’s a very positive sign.
As for the leadership role of the writing neurons over the cooking neurons, I’m not expecting any changes. As soon as the words started flowing, I had the urge to smell onions cooking. Sweet onions that cook for a long time until they are a beautiful bronze color.
Thank heavens my writing and cooking neurons are in sync with my grocery buying neurons and I have a basket full of onions patiently waiting for their next assignment.
Y’all come see us!
Slow-cooker Caramelized Sweet Onions
yield: 1 1/2 pints
Caramelizing onions in the slow-cooker is about the easiest thing you will ever do in your whole entire life. You can make a whole batch at once, freeze them in small containers and bring out what you will use within a week.
The length of cook time will squarely depend on the type and size slow-cooker you use. I set mine on low and let the onions cook for 24 hours. They were perfectly caramelized without being cooked to a mush. The variety of onions will affect cook times, also, as each has a slightly different water content. I can’t give you the percentage of water contained in each variety of onion nor the anticipated cook times for each make and model of slow-cooker. Rather, I would simply suggest that you make some mental notes the first time you cook these onions to get an idea of the ideal cook time for your situation. If there is a first time for you, a second time will certainly follow. These onions are too delicious, too versatile and too easy to be forgotten.
My preference for onions is always sweet onions. I use Vidalias when I can get them. When they’re not available, I will opt for which ever sweet onions I can get my hands on.
3 pounds sweet onions, peeled and thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
few sprigs of thyme
Spray bowl of slow-cooker with nonstick spray to make clean up easier.
Add sliced onions and remaining ingredients. There’s no need to strip the leaves from thyme. Simply place the sprigs on top and remove them before eating the onions.
Cover. Cook on medium/low for 24 hours or on high for approximately 8 to 10 hours until the onions are a deep caramel color. Stir once or twice toward the end of the cooking time.
Use on sandwiches, salads, omelettes, soups. Serve as a side dish with meat. Chop fine and mix with butter for a delicious compound butter that is outstanding atop steaks. Use a garnish for dried beans (navy, pinto, blackeye peas, etc.). I’m making French Onion Soup with these babies!
Freeze in small containers. Take out only what you think you will use up in a few days.
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Glad to know you’re back……..missed you. I loved carmelized onions and these look fabulous. I prefer the sweet onions from Peru but haven’t figured out yet when they are in season!
Cindy,
We have the sweet onions from Peru, too. They seem to have a pretty long growing season. Much longer than Vidalias.
I would say you’re healed! Know the feeling…me thinks I’ve had snippets of it lately…love the recipe…xo Ally
Thanks, Ally!
Welcome back
Welcome back — this recipe sounds wonderful and I might have to make a trip to the produce stand today for a BIG bag of onions.
Muggles,
You won’t be sorry!
I am wondering if these onions could be canned, possibly by the waterbath method?
Diane,
I’m not an expert on canning and can’t make recommendations. Try contacting your County Extension office. They are usually a source for that kind of information.
Oh, I see onions in my future! Love caramelized onions and this is a perfect way to make them. Thanks! My crockpot – too old, over 20 years, to be called a slow cooker, LOL, is coming out later and I look forward to a caramelized onion and smoked gouda cheese omelet for breakfast tomorrow!
This is awesome. I live in France where it is easy to buy confit of onions which is a similar kind of thing but I hate buying things I could do myself. These look so good. I think I will make a batch and pot them up as Christmas gifts. Just lovely. Thanks!
Anneli,
These are ridiculously easy. No need at all to buy confit of onions. Plus, you’d miss the added benefit of the wonderful aroma wafting throughout your house while they cook.
I see onions in my future! I do love caramelized onions. I will be pulling out my crockpot – it’s too old, over 20 years, to be called a slow cooker, and making a batch. I see a caramelized onion and smoked gouda cheese omelet for Sunday breakfast! Thanks!
Mrs.K,
You’ll love your omelet made with these onions!
Hi Jackie…I had begun to worry about you but in the back of my mind was …she has probably gone somewhere or she is fed up to the teeth with blogging. Glad you are ok and just had the dreaded “block syndrome”.
Those onions look scrumptious!
Jean,
You’re so sweet. I hope my “affliction” is cured. It wasn’t fun.
I’ve been there myself in my business usually it means time for a break.
I think you’re right, Tom. Some time away did me some good.
This actually sounds good! Will try with some grilled steaks or burgers
They are great with both! Enjoy, puppybuzz.
My Dear Jackie,
Please forgive my long silence. We have moved from Boca Raton, FL back to Knoxville, TN.
That information is only to explain my silence. I’m loving this lovely autumn weather here in
Tennessee.
I felt I just had to let you know that all writers undergo “dry spells” during which they feel
totally unable to share any message at all. I’m glad you’ve already learned that it’s really a
temporary lapse, and the creative juices start to flow again when they are ready.
The inability to cook is often broken just with a trip to a restaurant where the cooking leaves
one feeling they’ve been cheated in some way…usually in the lack of flavor.
I’m so happy that you are back on the beaten path. We love hearing from you and sharing
your wonderful recipes. Thank you for never letting us down.
Love,
Julia
Dearest Julia,
You always know the right thing to say at the right time. Your nurturing spirit is a gift from God.
I’m so glad your safe and happy in Knoxville. That’s beautiful country up there!
I love these onions! To be honest I love every onion.
We all get bogged down with other bits of life and we feel guilty we’re not living up to our readers’ expectations. Iknow, been there done that. Then I got to the point where I blog for me. If I don’t have a post in my head, well, I just don’t have one.
You certainly did with these onions!
Maureen,
I must take full responsibility for being the source of the stress and pressure that caused me to burn out. We’ve all been there, I’m share. I guess it takes time to settle into a comfortable groove and get comfortable that the quality of your writing, recipes and photos are just fine.
Jackie, I’m making my grocery list for the week, and these carmelized onions are at the top. Your recipes are still my favorite and the first ‘go to’ ones for me. I can always find something simple to make and wonderful to eat on your site, after all the years, huh??!!!
May you and your beautiful family have a great year! Take care.
Hey sweet little Sandra Davis! I never stop thinking about you and your little family. May 2013 bring you all the best.