Now that I am dairy-free and egg-free (I do see myself needing to limit my dairy intake for an extended time, and possibly my lifetime), I am trying to come up with different ways to make the basic salad come alive, since cheese used to be my go-to flavor. Often times the salad is the last thing I think of in my dinner prep. I typically serve some main dish with a salad, each comprising of about half of our plates. I often times don’t even serve myself a true salad, but I’ll just put our organic greens on top of the main dish, like when I have meatballs, pizza (cheese removed for me), enchiladas (again, cheese removed), or really any other main dish, and then I don’t use dressing.
When I was watching Dr. Oz a few months ago with his special guest, Dr. Joel Fuhrman, I heard Dr. Fuhrman talking about jazzing up the common salad with interesting dressings. In addition he mentioned adding caramelized onions.
Here is the way I cut my onions to easily make half rings. This also makes it easier to grip the onion.
- Remove the peel.
- Slice through the onion from the top to the bottom.
- Cut off the top and bottom.
- Place one half down on the flat side.
- Thinly slice through.
Thrifty Thinking: As an aside, I don’t throw away my onion scraps; I put them in a bag I keep in my freezer and use them for making homemade turkey or chicken stock after I crock-pot a whole chicken or a whole turkey.
The Verdict: This recipe will make your house smell scrumptious all day! I had to resist opening my crock-pot and checking on these because the aroma was pulling me toward the slow cooker.
This would be a great addition on veggie burgers or most kinds of meats you may be serving. It’s also a great addition to vegetables.
The longer you leave the onions in the crock-pot, the more brown they will become.
The caramelized onions totally enhances the flavor of the salad. I will be keeping these on hand!!
Have you ever roasted garlic in the crock-pot?