Slow Cooked Onion Salad Recipes

Steps:

• Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
• Cook onions on Low until browned and sweet, about 10 hours.

Steps:

• Make onion mixture:
• Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.
• Wash leek pieces well in a bowl of cold water, then lift out and drain well.
• Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer in baking pan. Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.
• Roast until very tender, about 1 hour. Carefully remove top sheet of foil (steam will emerge) and turn on broiler. Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes. (Check frequently, removing pieces as they brown.) Discard thyme.
• Make salad while onion mixture roasts:
• Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.
• Trim endives and halve lengthwise. Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
• Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated. Season with salt and pepper. 3Divide salad among 6 plates and top with warm onion mixture.

Steps:

• Slice the onions very thin and place them in a plastic or glass dish.
• Combine the vinegar, water, sugar, and salt.
• Mix well to dissolve the sugar and salt.
• Pour over the sliced onions and mix well.
• Put a plate on top of the onions and set a weight on it.
• A plastic bottle of oil and vinegar works well.
• Let the onions sit on the counter all day- overnight is best.
• Drain the onions (You will wonder where all the liquid came from!).
• Combine the dressing and celery seed and toss with onions.
• Put in a serving bowl and serve.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium- high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Spoon 3/4 cup of the pasta sauce in bottom of slow cooker. Layer half of the ravioli, half of the beef mixture and 1 cup of the cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining beef mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese.
• Cover; cook on Low heat setting 6 hours or until ravioli is tender.

Steps:

• Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.

Steps:

• For the pot roast:
• Pat the chuck roast dry and season it all over with salt and the pepper.
• Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.
• Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.
• For the salad:
• Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes-you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
• In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.
• To serve:
• Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.

Steps:

• In 3 1/2- to 4-quart slow cooker, mix onion and bacon. Top with beef. Pour barbecue sauce over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker; place on cutting board. Cut beef into 1/2-inch pieces. Pour juices from cooker through strainer into small bowl, reserving onion, bacon and 1/2 cup juices. Return beef, onion, bacon and 1/2 cup juices to cooker. Stir in baked beans. Increase heat setting to High. Cover; cook 40 to 50 minutes or until thoroughly heated.