Slow Cooker Caramelized Onions. Easy peasy. Make a whole pot and freeze them to use in French Onion Soup, Scalloped Potatoes with Caramelized Onions, on your roasts, or in anything savory.
Slow Cooker Caramelized Onions
Hi. It’s Lois at Recipe Idea Shop, telling you about some super easy, crazy Slow Cooker Caramelized Onions, a recipe I got from my friend, Jane Megginson. I made some and froze them in one-recipe size bags a couple weeks ago. Then, when I wanted to make Scalloped Potatoes with Caramelized Onions, I simply pulled them out of the freezer, thawed them, and made my potatoes. Yum!
There are two simple tricks to making these Slow Cooker Caramelized Onion. The first oneis to use a slow cooker (Crockpot) that gets nice and hot on the high setting.
The second trick is to put your slow cooker outside when you are making them. Why do I say that? Because the onion flavor will permeate everything in your house if you make the onions in your kitchen! The first time I made these scrumptious caramelized onions, I had the Crockpot in my kitchen. Don complained for days about the onion smell. It was a bit strong. I liken it to making kimchi in your house. The smell sticks with you.
So trust me. If you have a porch or a shed with electricity, put your slow cooker there when you make these delicious Slow Cooker Caramelized Onions. You will be happy you did. And you’re gonna love them when you eat them!
Try Making It With This
Slow Cooker Caramelized Onions Recipe
Slow Cooker Caramelized Onions
Flavorful, savory, somewhat sweet caramelized onions. Good for onion soup, pizza, scalloped potatoes, just about any savory dish.
- 3 pounds yellow onions (about 8-10 medium onions)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cooking sherry
Peel and slice the onions in thin slivers.
Set your slow cooker to high temperature. Add the butter and oil.
When the butter is melted, add the sliced onions, salt and pepper.
Cook the onions on high for about 6 hours, stirring a few times, until they have browned (caramelized) to the color you like.
Toward the end (maybe 5 hours into the cooking) because they are wet, vent the pot lid by putting chopsticks across either end to allow steam to escape (if you just prop one side, the condensation will just drip back into the pot).
When the onions are almost done, add the sherry, and continue to cook on high for another half an hour or hour.
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Slow Cooker Caramelized Onions Nutrition
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