Caramelize Onions in Slow Cooker
- 3 to 5 pounds yellow onions (4 to 5 large onions)
- 3 tablespoons extra-virgin olive oil or melted butter
- 1/2 teaspoon salt
- 4-quart to 6-quart slow cooker
- Prep: -
- Cook: -
- Serves: couple of cups
- Thinly slice all the onions: Peel and thinly slice all of the onions into half moons. Transfer all the onions to the slow cooker — the slow cooker should be half to three-quarters full.
- Toss onions with the olive oil: Drizzle the olive oil or melted butter and the salt, if using, over the top of the onions. Toss to evenly coat all the onions with a thin glaze of oil.
- Cook for 10 hours on LOW: Cover the slow cooker and cook for 10 hours on LOW. If you're around while the onions are cooking, stir them occasionally — this will help them cook more evenly, but isn't strictly necessary.
- After 10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. If you like them as they are now, stop cooking and pack them up.
- Optional — cook an additional 3 to 5 hours with the lid ajar: If you'd like jammier, more concentrated onions with a deeper color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate. Check every hour and stop cooking whenever the onions look and taste good to you.
- Refrigerate or freeze the onions: Remove the onions with a slotted spoon and transfer them to refrigerator or freezer containers. If any liquid remains in the slow cooker, transfer the liquid to a separate container — this can be used as cooking broth in another recipe. Onions will keep in the refrigerator for one week or in the freezer for at least 3 months.
recipes/sauces/caramelize_onions_in_slow_cooker.txt · Last modified: 2018/07/22 06:27 (external edit)