Tag Archives: onions

Easy Crockpot Caramelized Onions

Easy Crock Pot Caramelized Onions

Easy Crockpot Caramelized Onions

I love recipes that are easy, and help me use up excess produce. I was at the store a couple of weeks ago, and they had 6 bags of red onions [affiliate link] on sale for a clearance price of $0.99 per bag. Each bag weighed 6 pounds. I walked out of the store with 36 pounds of red onions for under 6 bucks! We love red onions, but you gotta admit that's a lot of onions! 😉 I needed to do something with them and decided to put them in the crock pot.

The recipe is very simple

  • 12-16 onions, peeled and sliced
  • 1/2 cup butter
  • 1 cup beef or chicken broth

Place in crock pot on low. Cook for 18 to 24 hours.

That's it!

I would recommend starting your crock pot in the evening so that you can watch the cooking process during the day.

Allow onions to cool. Divide into 1 or 2 cup portions and freeze for use in soups, sauces or other dishes.

Easy Crock Pot Caramelized Onions
Author: 
Recipe type: Crockpot Carmelized Onions
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 12-16 onions, peeled and sliced
  • ½ cup butter
  • 1 cup beef or chicken broth
Instructions
  1. Place in crock pot on low. Cook for 18 to 24 hours.

 

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

Do you like caramelized onions?

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Slice of Chard and Onion Quiche

Chard and Onion Quiche

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My Recipe was Featured at GNOWFGLINS!

Slice of Chard and Onion Quiche

Chard and Onion Quiche

Melt the butter in a large skillet. Slice the onion into rounds and place in the skillet on medium-heat. Add 1/4 cup broth or water. Cover with a lid and cook for ten minutes. While the onion is cooking, remove the stems from the chard and chop into small pieces. After ten minutes, add the chard stems. Add another 1/4 cup of broth if the skillet needs some moisture. Cook for five more minutes with the lid on. Chop the chard leaves and pack into a 4 cup measuring cup. When five minutes is up, add the chopped Swiss chard leaves to the skillet. Add more broth if needed. Cook 5-8 minutes until the Swiss chard is thoroughly wilted. As you continue cooking the vegetables will release fluids.

Remove from heat. Strain the vegetable mixture. Beat the six eggs. Place the vegetable mix into the pie crust. Pour in the beaten eggs. Cook for 20 minutes at 350°F.

Chopped Swiss Chard Stems
Four Cups Swiss Chard Leaves without stems
Cooked Swiss Chard in the Pie Crust
Beaten eggs on top of the vegetables
The quiche is done!

5.0 from 1 reviews
Recipe: Chard and Onion Quiche
Author: 
Recipe type: Entree
 
This quiche is so pretty with the colorful Swiss chard stems.
Ingredients
  • 4 cups or about 20 leaves of Swiss Chard, stems multi-colored preferably
  • 1 pie crust
  • 1 large onion
  • 2 Tablespoons butter or your favorite healthy fat
  • ½ cup Broth or water
  • ½ teaspoon salt
  • 6 eggs, beaten
Instructions
  1. Melt the butter in a large skillet.
  2. Slice the onion into rounds and place in the skillet on medium-heat.
  3. Add ¼ cup broth or water.
  4. Cover with a lid and cook for ten minutes.
  5. While the onion is cooking, remove the stems from the chard and chop into small pieces.
  6. After ten minutes, add the chard stems.
  7. Add another ¼ cup of broth if the skillet needs some moisture.
  8. Cook for five more minutes with the lid on.
  9. Chop the chard leaves and pack into a 4 cup measuring cup.
  10. When five minutes is up, add the chopped Swiss chard leaves to the skillet.
  11. Add more broth if needed.
  12. Cook 5-8 minutes until the Swiss chard is thoroughly wilted.
  13. As you continue cooking the vegetables will release fluids.
  14. Remove from heat.
  15. Strain the vegetable mixture.
  16. Beat the six eggs.
  17. Place the vegetable mix into the pie crust.
  18. Pour in the beaten eggs.
  19. Cook for 20 minutes at 350°F or until eggs are set (you can test this by jiggling the quiche, it should be still if the eggs are cooked properly).
Notes
I used the coconut pie crust from Patty at Loving Our Guts: http://www.lovingourguts.com/arugula-bacon-and-cheddar-quiche-with-coconut-crust/
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Meat Loaf Burgers

Meat Loaf Burgers

Meat Loaf Burgers

I have never been much of a fan of meatloaf for most of my life. I did once have meatloaf at a potluck that was fabulous, and I've tried lots of different recipes trying to duplicate that one. One of the things I really dislike is meatloaf with a rubbery texture. Over the years, I learned in order to avoid that rubbery texture, it was necessary to use bread crumbs, or oatmeal. Well, of course with GAPS, those items are not legal, so I decided to try my main substitute for baked goods, almond flour [affiliate link].

And with this addition, I've learned to make these burgers that taste much like that meatloaf I had many years ago. Here is my recipe.

Meat Loaf Burgers

  • 1 pound ground beef
  • 1/2 cup onions [affiliate link] chopped finely
  • 1/2 cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat

Mix all ingredients together. Form into patties. Melt butter in a cast iron skillet until bubbly. Cook burgers on one side for 10 minutes at medium low heat. On my stove 5 is medium, so I cook these on 4. Flip and cook for 10-15 minutes until done. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

I served these with steamed cabbage and a red sauce (think spaghetti substitute).

Makes 8 patties.

 

Recipe: Meat Loaf Burgers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A burger that tastes much like the meatloaf I used to eat before the GAPS diet, but this is GAPS legal.
Ingredients
  • 1 pound ground beef
  • ½ cup onions chopped finely
  • ½ cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat
Instructions
  1. Mix all ingredients together.
  2. Form into patties.
  3. Melt butter in a cast iron skillet until bubbly.
  4. Cook burgers on one side for 10 minutes at medium low heat.
  5. Flip and cook for 10-15 minutes until done.
  6. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Mushroom Onion Gravy

Mushroom Onion Gravy Gluten Free Dairy Free

One of the things that worried me, and worries many people is the question of how to make gravy on GAPS. No typical thickeners are allowed. The more usual ones: cornstarch or flour are on the no-no list, but the unusual items like agar agar, arrowroot, and potato starch are, too!

Does a GAPSter just have to learn to live without gravy?

No, you don't. If you can eat onions [affiliate link] and cauliflower, you're going to have gravy, and it will be delicious and nutritious.

I've already shared an Onion Gravy recipe, but this time I came up with one that includes mushrooms. I used baby portabellas and the end result was nice brown gravy. To tell you the truth it could easily pass for Cream of Mushroom soup! I'm serious! The taste and mouth feel was perfect.

This recipe does take two hours to cook in the oven, so plan ahead on a day when you have plenty of time to get it started earlier in the day.

Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy

Mushroom Onion Gravy

  • 3 large onions
  • 1/2 head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4  Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste

Preheat oven to 350°F. Grease a medium sized glass casserole dish. Peel the onions and chop into eight pieces. Rinse cauliflower and break into small florets. Rinse and trim bottoms of seven baby portabella mushrooms. Place all ingredients in the glass dish with 1/2 cup of water. Cover with aluminum foil, or use a lid if your casserole dish has one.

Bake for one hour, remove from oven. Stir ingredients. Replace in the oven and allow to bake for another hour. While the onion mixture is baking, wash and slice the remaining mushrooms. Saute in two tablespoons of butter. Cook down until all liquid is gone.

After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender. The baked portabellas will have a firm texture. Remove from oven.

Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender. Add 1 cup of broth and blend until pureed (1 to 2 minutes). Pour gravy into a saucepan. Continue to puree all the vegetables with stock. Once it is all in the saucepan, add butter and salt to taste. You may also add pepper. Mix in the sauteed mushrooms. Serve while warm.

I love Cream of Mushroom soup, and used it regularly. I am really happy to have a GAPS friendly substitute. Although it is not exactly the same as Campbell's Cream of Mushroom soup, it is a close substitute, and it is gluten free and dairy free. It is much more nutritious as it contains good stock.

This gravy would be delicious alongside beef roast, chicken, topping faux-tatoes, or other vegetables or you could even make a loaf of GAPS-friendly bread, slice it, toast it and make gravy toast.

You'll have to let me know if you try it out. Because of the caramelized onions, this gravy does have a bit of a sweet taste to it, but I thought it was delicious. My husband normally won't eat anything caramelized because he doesn't like sweet on his vegetables, but he loved this. Even my 21 year old who shuns anything “abnormal” thought it was pretty tasty.

Let me know if you try it!

Recipe: Mushroom Onion Gravy Gluten Free Dairy Free
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
 
A GAPS legal gravy.
Ingredients
  • 3 large onions
  • ½ head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4 Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste
Instructions
  1. Preheat oven to 350°F.
  2. Grease a medium sized glass casserole dish.
  3. Peel the onions and chop into eight pieces.
  4. Rinse cauliflower and break into small florets.
  5. Rinse and trim bottoms of seven baby portabella mushrooms.
  6. Place all ingredients in the glass dish with ½ cup of water.
  7. Cover with aluminum foil, or use a lid if your casserole dish has one.
  8. Bake for one hour, remove from oven.
  9. Stir ingredients.
  10. Replace in the oven and allow to bake for another hour.
  11. While the onion mixture is baking, wash and slice the remaining mushrooms.
  12. Saute in two tablespoons of butter.
  13. Cook down until all liquid is gone.
  14. After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender.
  15. The baked portabellas will have a firm texture.
  16. Remove from oven.
  17. Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender.
  18. Add 1 cup of broth and blend until pureed (1 to 2 minutes).
  19. Pour gravy into a saucepan.
  20. Continue to puree all the vegetables with stock.
  21. Once it is all in the saucepan, add butter and salt to taste.
  22. You may also add pepper.
  23. Mix in the sauteed mushrooms.
  24. Serve while warm.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.