So I made some spectacular chicken stock from bones of 4 rotisserie chickens we used to make some casseroles for a church project. WHICH put me in mind of the best use for it--French onion soup. So yesterday I sliced 3# of onions and put them in my slow cooker. About 24 hours later (I put it outside!!) they are wonderfully caramilized and I'll fiinish some soup today.
But it also recalled a long ago post when I used to do this often. I froze"pucks" of the caramelized onions in a muffin tin and then put the frozen pucks in a plastic bag. One or two of them would make a relatively quick French onion soup--or a use for whatever you needed. Just a note from the past.
But it also recalled a long ago post when I used to do this often. I froze"pucks" of the caramelized onions in a muffin tin and then put the frozen pucks in a plastic bag. One or two of them would make a relatively quick French onion soup--or a use for whatever you needed. Just a note from the past.