[shel]

In another thread some months back, some people mentioned that they'd caramelized onions in a slow cooker. Has anyone caramelized onions in the oven? I might give it a try - putting the onions in a saute pan, starting them on the stove top, and then put the onions in a low and slow oven in the covered pan for a few hours. Any thoughts on the best way to do this?

I'd like to make a big batch to be used in a few different recipes I'm experimenting with, such as a caramelized onion frittata (stay tuned). Would almost filling the pan be a detriment? Do the onions need "space" in order to properly caramelize? How long might a batch of caramelized onions last in the fridge? Best way to store them is ..?

Thanks,

Shel