We love tossing a few caramelized onions into recipes – they add depth and flavor to even the most basic of dishes.
But making caramelized onions is a time investment of stirring, stirring, stirring and watching, watching, watching. Until I learned how to use the crockpot to speed up the process.
Slow-Cooker Big-Batch Caramelized Onions
- 8 medium onions (yellow is best, but just don’t select a sweet variety)
- 3 T unsalted butter, melted
- Salt and pepper to taste
- 3 T brown sugar
Half and slice onions into 1/4-inch thick slices. Microwave or cook on the stovetop with 1 T butter and 2 t salt, stirring until softened. Drain onions, discarding liquid. Transfer to slow cooker. Stir sugar, remaining 2 T butter and 1/2 t pepper into mixture. Cover and cook on high until onions are a deep golden brown, about 8-10 hours. Season with salt and pepper to taste. Onions can be refrigerated in an airtight container for a week or frozen in airtight container indefinitely.
