Apparently, I am on a caramelizing kick. First, this Salted Caramel Pear Apple Butter. Then butternut squash. Last week was Roasted Garlic. Now caramelized onions. Somebody stop me! The ingredient list is so short, the steps so simple, and the results so good that it’s hard not to be a fan. Just like with roasting garlic, caramelizing onions replaces that often sharp, bitter bite with a sweeter, deeper flavor. These mellow onions can be used in anything from soups and stews to pizzas and burgers. Or just spread some goat cheese over a slice of bread and lay some caramelized onions on top. I did. Then I ate it for breakfast. I’m not pregnant or anthing, but boy, did that taste good. For this crock pot method, you only need two ingredients: onions and butter. 1/2 cup (one stick) of butter may seem a bit over the top, but once you drain and chill the onions, that onion-infused butter will harden on the surface of the cooking liquid. Use it to saute vegetables or add it to other dishes. If you own a larger slow cooker, you can also double the amount of the onions without increasing the amount of butter. I’ve also read recipes using olive oil, if you’d prefer that route. I’ve made caramelized onions a handful of times, but this is the first time I’ve ever used my slow cooker. Starting it before I went to bed one night last week, I must’ve woken up four different times to the fragrant smell of sweet onions filling the house. It was like a beautiful dream, with a little elf named Crockpot cooking up something tasty in my kitchen all night. If you’re not a big fan of the smell of onions, maybe set your slow cooker on the back deck? You can achieve more perfectly caramelized onions stirring them in a pan on the stovetop, but this method will give you good results with very little effort.
Crockpot Caramelized Onions
From Slow Cooker Cooking (Amazon) Yield: about 3.5 cups
3 lbs. onions, peeled and cut into 1/8-1/4″ thick slices 1/2 c. (1 stick) butter salt (optional)
- Put the onions and butter in a slow cooker and cover with the lid.
- Cook on low for 12-14 hours, until the onions are deep brown and very soft. It’s almost impossible to overcook these.
Eat right away. Fridge or freeze for later. Visit Frugal Living NW’s profile on Pinterest.
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