A few days ago one of the last of the remaining onions pulled from the garden last fall sprouted a handsome green scape. I knew it was time to deal with its fellows before they all turned decorative rather than comestible. As I didn't want to stir endlessly and onions due to their sugar content scorch easily if not stirred, I bethought me of the new slow cooker.
I peeled the onions, cut off the root and stem ends, and ended up with two-and-a-half pounds of cleaned onions that I then cut into quarter-inch dice making almost twelve cups of onions. I removed any traces of already sprouting green. I put the onions in the slow cooker stirring well with a quarter cup of olive oil. I set the timer for 4 1/2 hours; but ended up cooking them for slightly more than 8 hours. I couldn't resist stirring from time to time and even tasting; but neither was really needed. At the end, I had just under 4 cups of slightly browned, well-cooked onions with most of their abundant water cooked out.
I froze them in half-cup batches. They are now saved to be the start of stews and risottos or to be added into rich soups as they cook. I must remember when using them in recipes that they represent a three to one reduction.
It was a day well spent, but by the slow cooker, not me. I read books and wrote.
Incidentatlly, if a few remaining shallots creep in, they will be welcome.