18 minutes ago, blue_dolphin said:Your brunch polenta was already fabulous but this one is even more over the top. Thank you for recommending the polenta method over on hippressurecooking.com. I've got to give this a try.
I also tried that recipe for caramelized onions. I ended up with a large amount of liquid after the pressure cooking step and it took such a long period of stirring on the Sauté function (almost 40 minutes) that the onions had pretty much turned into a paste.
I was disappointed as I'd been expecting onions, not onion purée and the claim of "caramelized onions in 30 minutes" turned out to be bogus in my hands. However, I froze it in ice cube trays and it's been great to thaw out a cube or two and get that great caramelized flavor in an instant. Smeared on a flatbread, sprinkled with grated cheese and broiled - yum!
Seems to me we went through quite a discussion some time back on making caramelized onions in the slow cooker. If I recall the method worked well for some of us and not so well for others. Might have also have had a discussion on the Modernist Cuisine method of doing caramelized onions. I know I still prefer to do them stovetop.
