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combine the butter, oil, sugar, and broth in the insert of a 5- to 7-quart slow cooker and arrange the stuffed onions in the cooker. Spoon some of the liquid over the onions. Cover and cook on low for 6 hours or on high for 3 hours, until the onions are tender.

serve the onions ladeling any juice from the cooker over them.

serves 6–8

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stuffed onion savvy

Since all onions are not alike, you may have a bit of stuffing left over; I usually surround the stuffed onions with the leftover stuffing in the bottom of the cooker, and serve those bits as well.

CHEESY CHIPOTLE SWEET ONION FILLING

¼ cup (½ stick) unsalted butter

1½ cups finely chopped reserved onions

2 chipotle chiles in adobo, minced

3 cups fresh bread crumbs

2 cups finely shredded white Cheddar cheese

melt the butter in a medium skillet over medium-high heat. Add the chopped onions and chiles and sauté until the onions begins to turn golden, 5 to 6 minutes.

transfer the contents of the skillet to a mixing bowl and allow to cool a bit. Add the bread and cheese and mix together.

SAUSAGE FILLING

8 ounces bulk pork sausage

1½ cups finely chopped reserved onions

3 cups fresh bread crumbs

2 cups finely shredded Swiss cheese

brown the sausage in a large skillet, breaking up any large pieces. Add the chopped onions to the skillet and cook until softened, about 3 minutes.

transfer the contents of the skillet to a mixing bowl and allow to cool a bit. add the bread and cheese and mix together. Stuff the cooked onions with the mixture.

BLUE PORT FILLING

½ cup (1 stick) unsalted butter

1½ cups finely chopped reserved onions

3 cups fresh bread crumbs

2 cups crumbled blue cheese

2 tablespoons Ruby Port

melt the butter in a small skillet over medium-high heat. Add the chopped onions and sauté until the onions begin to soften and turn translucent, about 5 minutes.

transfer the mixture to a bowl and allow to cool a bit. Add the bread, blue cheese, and port and mix together.

Cippolini Onions with Balsamic Glaze

Cippolini are tiny sweet onions that are great accompaniments for grilled meats, poultry, or seafood. I love these glazed onions stuffed into sandwiches, served atop a juicy burger, or as part of an antipasto platter.

½ cup (1 stick) unsalted butter

¼ cup firmly packed light brown sugar

½ cup balsamic vinegar

1/3 cup double-strength chicken broth

1½ pounds cippolini onions, peeled (see savvy)

put all the ingredients in the insert of a 5- to 7-quart slow cooker and stir to coat the onions.

cover and cook on low for 3 to 4 hours, until the onions are tender and glazed with the sauce.

cool and serve at room temperature or store in the refrigerator for up to 4 days.

serves 8

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onion savvy

Since cippolini many not be available in all areas of the country, you may want to use pearl onions for this dish.

Braised Root Vegetables

Root vegetables become sweet, creamy, and full of flavor when braised in the slow cooker. Try your favorite combinations. Make sure to cut each vegetable to the same size so they all cook in the same amount of time.

2 medium sweet potatoes, peeled and cut into ½-inch pieces

3 medium carrots, peeled and cut into ½-inch pieces

2 medium parsnips, peeled and cut into ½-inch pieces

2 medium red or Yukon gold potatoes, scrubbed and cut into ½-inch pieces

2 cups ½-inch pieces peeled and seeded butternut squash

2 medium red onions, quartered and separated

½ cup (1 stick) unsalted butter, melted

½ cup chicken or vegetable broth

1 teaspoon dried thyme

2 teaspoons salt

1 teaspoon freshly ground black pepper

stir together all the ingredients in the insert of a 5- to 7-quart slow cooker. Cover and cook on high 2½ to 3 hours or on low for 4 to 5 hours.

remove the vegetables from the slow cooker with a slotted spoon and arrange on a serving platter. Spoon some of the sauce over the vegetables and serve.

serves 6–8

Cabbage Braised with Riesling and Caraway

Braised