Best Crock Pot Onion Confit Recipes

CROCK POT ONION CONFIT

Steps:

• If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
• Place everything in crock pot and thoroughly combine.
• Turn to high, until just before going to bed (about eight hours).
• Stir.
• Turn to low for overnight.
• Upon waking, stir, and turn back to high until finished.
• Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
• This will keep for at least two weeks, covered, in the refrigerator.

CROCK POT DUCK CONFIT

Steps:

• combine salt and sugar.
• put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.
• rinse the duck and soak in cold water to cover for 2 hours.
• drain duck and put into crock pot.
• cover with duck fat and use olive oil if needed to completely cover.
• add garlic, pepper, thyme.
• turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.
• remove from crock pot, pour fat into a ceramic bowl.
• let the duck and fat cool to room temperature.
• store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.

GUILT-FREE ONION SOUP (CROCK POT)

Steps:

• Coat a large non-stick skillet with non-stick vegetable spray coating.
• Place over medium-high heat.
• Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
• Add to Crock Pot along with beef broth, flour, mushrooms, and white pepper.
• Cover; cook on low 7 to 9 hours.
• Preheat broiler.
• Set 4 flameproof bowls on baking sheet.
• Ladle soup evenly between bowls.
• Top each portion with 1 slice bread.
• Sprinkle cheese over each slice of bread.
• Broil until cheese is melted.
• Per Serving: Calories: 246 Protein 14.38 gm Fat 5.71 gm Carbohydrates 34.33 gm Percentage of fat: 20.87%.

SLOW-COOKER CARAMELIZED ONIONS

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.

OLD-FASHIONED CROCK POT ONION SOUP

Steps:

• Put sliced onions in slow cooker.
• Pour in melted butter and mix to coat onions thoroughly.
• Stir in cubed bread.
• Add chicken broth to cover and stir well.
• Cover and cook on Low 10-18 hours or on High.
• 4-5 hours, stirring occasionally.
• Stir well during last hour.