Slow Cooker Caramelized Onions. Two tricks make this recipe easy peasy. What an easy way to make French Onion Soup or simple caramelized onions for sandwiches.
Hi. It’s Lois at Recipe Idea Shop, telling you about some super easy Slow Cooker Caramelized Onions, a recipe I got from my friend, Jane Megginson. When I make a pot of them, I freeze the final product in one-recipe size bags. Then, when I want to make Scalloped Potatoes with Caramelized Onions (or anything else using caramelized onions), I can simply pull them out of the freezer, thaw them, and use them. Yum!
Tricks You Say?
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!
What You Need
For this recipe you will need knives and a cutting board or a food processor, measuring cups and spoons and a slow cooker. Buy the best tools you can afford and you’ll never be sorry.
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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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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