Cooking Time:12-14 hours
Ingredients3 lb. Vidalia or other sweet onions, peeled and sliced
1 stick of butter
Dust off that small crock to make these decadent Slow Cooker Caramelized Onions; if you have a lot of onions on hand, this recipe is easily doubled and can be frozen for future use!
- Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft.
- It’s almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
- Drain onions, but reserve liquid. Use onions to top steak, burgers, or add to soups or stews, or freeze.
NOTE: Reserved onion-flavored butter is great to use for sauteing other vegetables, or adding to potato dishes!
For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”
[…] crock on HIGH 3-4 hours, or until well caramelized. (No need to do this step if you have made my caramelized onions recipe […]
I have a lot of onions in the garden that I will have to use up soon. Thanks for this!! Pinning it!
I’m just curious: what do you do with the reserved liquid? If I was going to freeze them, would I put some liquid into the bags?
I reserve a little of the liquid, but I reserve the majority of the liquid by itself. Make sure you always label and date any recipe that your reserve. Happy Crocking!