Crock Pot Carmelized Onions

My Mom loves carmelized onions. I make her a big batch every so often, but it takes forever to cook them down. Then I realized that I could make them in the slow cooker! They cooked while we slept–easy and delicious.

Start with a bunch of onions. I got a huge bag at Costco and this is the perfect way to use them up.

Cut off just the top and peel off the brown skin. Now you have a naked onion with the roots attached (that will help hold it together).

I need to introduce you to an amazing device, the Borner V-Slicer Mandoline.

It makes perfect, even slices.

It’s sharp as all heck, so always use the hand guard thingy.

There’s practically no waste, either.

Dump all your onions into the crock pot with 2 tablespoons butter or olive oil and 1/2 teaspoon of salt.

Put the lid on and let them cook down on Low, stirring once or twice. Here they are after four hours. (A couple tablespoons of brown sugar would have been good here…maybe next time.)

I gave them one last stir and headed off to bed. In the morning, I was greeted with this beautiful sight.

Is your mouth watering? Mine was. And Mom loved them too!

10 thoughts on “Crock Pot Carmelized Onions

  1. Brown Thumb Mama

    Hi all, they keep well in the fridge for about a week. Mom freezes hers in separate little zip bags so they don’t spoil.

    Ooooh, the ways you can use carmelized onions…with leftover meatloaf in a sandwich (with just about any kind of sandwich), in a quiche or tart, on burgers, or on top of cheese-and-garlic bread.

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