How to make slow cooker caramelized onions
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:
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.
Turn crock pot settings to low and set time to 10 hours.
Toss onions in olive oil, salt and pepper until coated.
Check on onions midway through and give them a stir and scrap any that might be stuck to the sides.
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.
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.