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[hughver]

Vacuum packed and ready for labeling and freezing. They were very moist, so I'm glad that I had a chamber vacuum sealer. I distributed the juice in each bag. Each bag contained 6-12 Oz. I estimated (guessed) that ~2 Oz. would suffice for one serving.

I found out why the onions did not get as dark as I expected. Unbeknownst to me, my loving wife stored the clips that hold the top, under the inner bowl, which reduced heat transfer. 

[02ebz06]

Guess I'm going to have to look into getting one of those chamber vacuum sealers.

[hughver]

Good idea, I'll try them next time. BTW, go easy on the brown sugar if you are using it, the onions were sweet enough without it.  used 1 tbs. for six large onions, I'll use 2 tsp. next time. I also used 2 tbs. of balsamic vinegar. The final product was very good.

[hughver]

Guess I'm going to have to look into getting one of those chamber vacuum sealers.

I have an Anova. supper easy to use.

[Bar-B-Lew]

Any objections to changing the subject to Caramelized Onions in a Crock Pot?  It would certainly help me find it again when I am looking for this great idea.  I believe it may help others too.

[pmillen]

I support you name change for the reason you mention.

You might want to consider removing the trade name Crock Part and substitute slow cooker.

[hughver]

Name change would surely be appropriate, I'm not sure how to do it.

[Bar-B-Lew]

Done.  Thanks for the feeback.