Slow Cooker Caramelized Scallion Sauce

Do you fess up to being lazy? Do you also cherish instant gratification? Slow Cooker Caramelized Scallion Sauce works either way. Lazy cooking plan A involves using a slow cooker — takes mucho time but very little effort. Instant gratification plan B requires a regular deep pot and lots of stirring, hence mucho effort, but yields great results in less time. Take your pick.

Slow Cooker Caramelized Scallion Sauce

• 1 c avocado oil or olive oil
• 1 lb scallions (4 bunches), cut into 1-inch pieces, finely minced in a food processor 
• 1 – 2 t kosher salt

Plan A  Slow and Lazy: Add salt to minced scallions. Combine oil and scallions in your slow cooker, and cook on high for 4 hours, stirring about once an hour. Allow it to sit, covered, until cool enough to jar, then refrigerate. Makes about 2 cups.  Lasts several weeks submerged under oil. Add a bit more if needed.

Plan B  Faster and Furious: In a deep pot, heat the oil on medium-low. Add salt to minced scallions. Carefully, so you don’t get splashed with hot oil,  add puréed scallions to the warm oil. Cook over medium heat, using a splatter guard, stirring frequently, for about 35 minutes to caramelize.   

Dress up some pasta, chicken, fish, meat, tofu, rice, veggies, pretty much anything but fruit, with Slow Cooker Caramelized Scallion Sauce.

Slow Cooker Caramelized Scallion Sauce Print Ready Recipe

Final notes:

• Thank Francis Lam of NYT for this brilliant Slow Cooker Caramelized Scallion Sauce.
• Thank your slow cooker for allowing you to make brilliant food effortlessly.
• And while you’re busy thanking everything and everyone, thank yourself for bringing delicious food to the ones you love. 
• Know the difference between scallions and green onions?

• Ever hear this ditty by Susan Christie?

I Love Onions

I don’t like snails, or toads, or frogs, Or strange things living under logs, But, mmm, I love onions.

I don’t like dancin’ with crazy Ted, He’s always jumpin’ on my head, But, mmm, I love onions.

Onions, onions, la la la. Onions, onions, ha ha ha. Root toot doodle-ee-oot doot doo doot.

Onions, onions, la la la. Onions, onions, ha ha ha. Root toot doodle-ee-oot doot doo doot.

I don’t like rain, or snow, or hail, Or Moby Dick, the great white whale, But, mmm, I love onions.

I don’t like shoes that pinch your toes, Or people who squirt you with a garden hose,But, mmm, I love onions.

Onions, onions, la la la. Onions, onions, ha ha ha. Root toot doodle-ee-oot doot doo doot.

Onions, onions, la la la. Onions, onions, ha ha ha. Root toot doodle-ee-oot doot doo doot.

Yeah! The onion is a tuberous vegetable and is a member of the genus stinkus delicioso.

It was highly prized by the ancient Egyptian pharaohs, and their friends and cousins-a.

They cause watering of the eyes and rubifaction of the skin, but it is very, very tasty. (huhuh)

Onions, onions, la la la. Onions, onions, ha ha ha. Root toot doodle-ee-oot doot doo doot.

Onions, onions, la la la. Onions, onions, ha ha ha. Root toot doodle-ee-oot doot doo doot.

How vewwy, vewwy cwude!