Monday, November 26, 2007

Onions in the Slow Cooker

Updating today to tell you about my attempt to create stuffed onions in the slow cooker. The recipe called for hollowing out onions (a process that made the kitchen seem like riot suppression had gone on in there) and filling them with chopped onion, shiitake mushrooms, and breadcrumbs mixed with a variety of Asian sauces, then left to cook in sauce diluted in water.

It was edible, but odd, probably because the recipe called for the use of hoison sauce in too many places. I think using Soy Vay Teriyaki instead would provide a less cloying flavor. Also, chili paste should be added to the stuffing; that would give the dish a little more flavor.

The Sherbs made a lovely and tasty spinach egg drop soup; that we're making again, with little to no variation (maybe some tofu and a few more veggies).

1 comment:

Sherbs said...

The onions are also tasty as leftovers - and for the record I enjoyed them