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Let your crock pot do the cooking with this recipe for easy caramelized onions. Their rich, savory flavor is great on steak, tacos, or French onion soup.
Caramelized onions are delicious on so many dishes…with steak, tacos, even in scrambled eggs. They’re delicious, but they take forever to cook.
I recently realized that there’s an easy way to make caramelized onions–in the crock pot! They cooked while we slept–easy and delicious.
Tools Used to Make Crock Pot Caramelized Onions
Borner V-Slicer Mandoline: perfect for making evenly sliced onions and makes the most of each onion (very little waste)
Crock Pot: my favorite crock pot for making these onions
Crock Pot Caramelized Onions Instructions
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.
Easy Caramelized Onions in the Crock Pot
Ingredients
4 yellow onions, sliced
2 Tablespoons butter or olive oil
1/2 teaspoon salt
2 Tablespoons brown sugar (optional)
Instructions
Place all ingredients in slow cooker. Stir gently to combine. Put the lid on and cook on Low for 4 hours. Stir and add brown sugar, if using. Continue to cook on Low for 6-8 more hours, stirring occasionally.
Is your mouth watering?
Crock Pot Caramelized Onions
Ingredients
- 4 yellow onions, sliced
- 2 tbsp butter or olive oil
- 1/2 tsp salt
- 2 tbsp brown sugar, (optional)
Instructions
- Place all ingredients in slow cooker. Stir gently to combine. Put the lid on and cook on Low for 4 hours. Stir and add brown sugar, if using. Continue to cook on Low for 6-8 more hours, stirring occasionally.
Add a couple of bay leaves and a teaspoon of rubbed thyme, and these are like candy! No sugar required. I eat them straight out of the pot, but they are a superb base for turkey soup. Or French onion soup, obviously. Also great on baked fish or mashed potatoes. (When I want them for turkey soup base, I dice them, rather than slice them. They become invisible in the soup, but their contribution is remarkable.)
This would be the best start ever for French onion soup. Definately giving this a try. Thanks!
Use them to put on top of your grilled burgers INSTEAD of a big bun
undercook them just a bit and then pressure can them in 1/2 pint to pint jars. Exceptional add in when making a pot roast in the slow cooker.
what kind of onions are those?
OK…..I’m not sure why….BUT, when I saw this post on onions…..it made me think of the movie Julie and Julia…….Have you seen it yet?
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.
They look mighty good, but I’m with them..how long can you store them and what all do you do with these lovelies??
I have a crock pot and no idea what to do with it. This is a great idea.
Okay I have never done carmalized onions because of the time involved, but this is just one more reason to love my crock, any suggestions on storing them? And How Long?
I am going to pressure can mine. I haven’t done this before but giving it a try. I have frozen them in the past
will you please post on face book how you canned them and pictures…I love this idea and would love to know how the canning works out. and how did the freezing do?