The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Monday, November 30, 2015

Carmelized Onions the Easy Way

Who doesn't love Carmelized Onions? You can use them on top of meatloaf. You can make French Onion Soup with them. 

There are many ways to enjoy Carmelized Onions. But I hate standing at the stove for hours, making sure they don't burn but have reached that yummy sweetness. 


Ingredients
So I use the Slow Cooker method. It is so easy and the result is amazing. Here's how to do it.

I like to do a whole bag of onions so that's about 10 onions. 

You also need 6 Tbsp. of melted butter and 1 tsp of salt (I like to use Sea Salt)












Peel the onions and slice them into thin pieces. If the onion is large cut it in half first then slice. 


Put the sliced onions in your slow cooker. 

Add 1 tsp salt (I use Sea Salt) and 6 Tbsp melted butter. 

Mix well.

Turn your Slow Cooker to LOW and let it go for 8 to 10 hours. Check the onions every so often and give them a stir. 


French Onion Soup with Carmelized Onions


When they are done (nicely browned and with juice) you can freeze them in small quantities for later use or start cooking with them right away. I like to freeze them with a bit of juice in each container but some people like to freeze the juice separately.