These slow cooker caramelized onions are unbelievably easy to make, and only require 2 main ingredients!

Slow Cooker Caramelized Onions

butter (or olive oil), melted

salt and pepper

brown sugar and 2 teaspoons of balsamic vinegar

Add onions to the bowl of your slow cooker.  Drizzle the melted butter evenly over the top of them, then toss with a spoon (or with your hands) until the onions are evenly coated in the butter.

Cook on low for 8-10 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized.  Season with salt and pepper (and brown sugar and/or balsamic, if desired), and stir to combine.

If your onions are really juicy at this point, set the lid an inch or so ajar.  If they are not, leave the lid on regularly to seal in the moisture.  Then continue cooking the onions for an additional 3-4 hours until most of the extra liquid has evaporated and the onions are a deep golden brown, and thick and “jammy”.

Serve the onions immediately, or cover and refrigerate for up to 3 days.  Or freeze for up to 3 months.

Easiest way ever to caramelize onions. I had some very large onions that I needed to use up (not always easy when you're cooking for one). I used a combination of red, yellow and white onions, combined EVOO and butter and set it and forgot it (not really, stirred a couple of times). I did turn the lid for a bit to cook down some extra liquid, but the end result was delish.

I eat a ton of carmelized onions so I had hoped this recipe would allow me to make a much larger volume so I’m not making a pot full every three days or so. Unfortunately the flavors on these never really developed. I’ve never had to add anything to my onions and I’ve made countless batches and these were comparatively boring despite following the recipe closely. I taste tested them at 10, 12, and 14 hours and they never picked up the rich sweetness I love. They weren’t bad, just not nearly as good. It’s back to the stovetop for me.

I love that there is juice at the bottom. Whatever is there I use a turkey baster and squeeze out the juice into ice cube trays (I bought a couple and keep them just for this purpose).  Then I freeze the trays and once frozen pop the cubes into Ziploc bags. Then when I’  making soup or anything I want to add a little extra flavour to I throw one or two cubes into the recipe for a wonderful add on flavour.

slow cooker caramelized onions

Prep Time: 10 minutes

Cook Time: 12 hours

Total: 12 hours, 10 minutes

Author : Ali

Ingredients

Instructions

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