HOW TO MAKE SALTED ONIONS RECIPES
HOW TO MAKE SLOW COOKER CARAMELIZED ONIONS
Steps:
- Turn a large 6-quart slow cooker on low heat. Add butter to the slow cooker and let it melt. Meanwhile, peel the onions. Slice each onion into ½-inch wedges. Throw the sliced onions into the crock and add the Worcestershire sauce. Season with 1 tablespoon salt and 1 teaspoon ground black pepper. Add the brown sugar if needed.Cover and slow cook the onions for 12–14 hours. Stir once or twice if you happen to be around. Once the onions are dark, soft, and sweet, cool to room temperature. Store in airtight containers and refrigerate or freeze until ready to use.
HAGGIS RECIPE | ALTON BROWN - FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 5 hours 42 minutes
Prep Time 30 minutes
Cook Time 5 hours 0 minutes
Yield Depends on how much you throw
Number Of Ingredients 10
Steps:
- Rinse the stomach thoroughly and soak overnight in cold salted water.
- Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
- In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
- In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
- Serve with mashed potatoes, if you serve it at all.
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