I’ve done this once some time ago.
The recipes I’m running across call for anywhere from 8-24 hours on low.
Some have nothing but the onions, others vary with salt,oil, butter, sugar, Worcestershire, balsamic vinegar, etc.
What;s your method?
That’s one of the few tasks for which I think the microwave is best. There’s a recipe in Barbara Kafka’s Microwave Gourmet.
I never would have thought to use the microwave. Is the recipe posted somewhere? I can’t find it.
2 cups sliced with 1/4 cup butter in a 1-quart souffle dish for 30 minutes, or
4 cups sliced with 1/2 cup butter in a 14" x 11" x 2" dish for 40-50 minutes
Melt the butter first, cook uncovered, stir occasionally
1 Like
I’m gonna try it. Do you have any concerns about running the microwave for that long?
You’re checking it occasionally to stir so it shouldn’t get away from you.
Googled this and it seems like a pretty good book
Starting at $4.38 including shipping.