Recipe for Caramelized Onions in the Slow Cooker

Recipe for Caramelized Onions in the Slow Cooker
Caramelized onions can be used in hundreds of dishes. It takes time, however, to make them, and when caramelizing onions on top of the stove, someone has to be right there to watch and stir. Perfect caramelized onions can be made in the slow cooker; it takes several hours, but they are hours when no one needs to be around to supervise. The only real hands-on time needed is to peel and slice the onions; the slicing can be accomplished quickly in a food processor, although it doesn’t take more than 10-15 minutes to slice them by hand.
If you’re worried about tears from peeling and slicing all those onions, try wearing sunglasses. My kids say I look like a real geek when I wear sunglasses in the kitchen, but it works – try it.

Caramelized Onions in the Slow Cooker

Makes about 4 cups

2 tablespoons olive oil
2 tablespoons butter

10 to 12 cups sliced onions
1 teaspoon salt
  1. Pour the olive oil in the bottom of a 4-6 quart slow cooker; add the butter, put on the lid, and turn to high.

  2. When the butter is melted, toss in the onions.

  3. Cover and cook 3 hours.

  4. After 3 hours, there will be liquid in the bottom of the slow cooker; stir the onions well, add the salt, then tilt the lid slightly so that the liquid will evaporate while the onions cook.

  5. Continue to cook 8-10 hours on high, stirring occasionally if you think of it (not absolutely necessary), until the onions are caramelized and almost all of the liquid has evaporated.

  6. Cool and transfer to freezer bags to be used in your favorite recipes.

Amount Per Serving
Calories 95 Calories from Fat 42
Percent Total Calories From: Fat 45% Protein 7% Carb. 49%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 217 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 0 g
Protein 2 g

Vitamin A 1% Vitamin C 14% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.