Caramelizing onions presents a problem for most home cooks. You want to get dinner out on the table quickly, and caramelizing onions — really caramelizing them well — takes more time than you're willing to invest. Solve that weeknight dilemma by whipping up a huge batch of them in your slow cooker, and never let your pastas, soups, pizzas or sandwiches go caramelized onion-less  them again.

Onions are naturally sweet, so cooking them over the span of several hours allows the natural sugars to come caramelize resulting in a sweet, rich flavor.

Follow these easy steps for perfectly tender, never mushy, slow cooker caramelized onions:



  • 7-8 large onions, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

*This recipe fills a 1 gallon crockpot.


Slice your onions about 1/8" thick, and toss them into the crock pot.

STEP 2: 

Turn crock pot settings to low and set time to 10 hours.

STEP 3: 

Toss onions in olive oil, salt and pepper until coated.

STEP 4: 

Check on onions midway through and give them a stir and scrap any that might be stuck to the sides.

Step 5:

Check on onions at 10 hours. They will be ready to eat, but if you like an even deeper brown color and more caramelization, set time for 3 to 4 more hours.

Step 6:

Onions freeze well, so if you're not using right away, scoop out using a slotted spoon and transfer to a freezer-friendly bag or container. Consider freezing in a few smaller bags to create ready portions.

Onions will be at their peak for up to 3 months in the freezer. Use leftover juices for soup or as a gravy for sandwiches.

Step 7: