Slow Cooker Caramelized Onions

Earlier this week, I shared with you my tutorial on how to make caramelized onions the traditional way. On the stove. Low and slow. With 40 minutes of basically constant stirring. It’s the way that people have been making caramelized onions forever and ever, and with good reason. The technique will yield you some crazy delicious onions.

But.

Awhile back, I heard a little “rumor” (ok, I saw something on Pinterest) about the possibility of making caramelized onions in the slow cooker, and I immediately had to investigate. The idea seemed too simple. Just throw onions and butter in the slow cooker and let them cook for hours and hours and hours, without having to babysit the crock pot and stir them every few minutes, and go through the process of deglazing the pan?!? Nope, I figured there was no way it could work, or that those onions would have the same delicious flavor of their stovetop counterparts. No way.

But I’m here to tell you today — yes way.

My brilliant slow cooker once again proved to me that it can do just about anything. And I have been making batch after batch of heavenly slow cooker caramelized onions ever since. And if you love caramelized onions, you absolutely need to try this too.

First off, I will still always be a fan of the traditional stovetop method for making caramelized onions. And if you’ve never tried making them yourself, I highly recommend adding this method to your skill set.

However.

It’s no secret that I’m all for any shortcuts that fall in the “quick and easy” category with cooking. And once I learned how unbelievably low-maintenance and easy the slow cooker method was, and how ridiculously delicious the onions would turn out, you’d better believe I became an instant fan.

And I’m here to tell you — it literally couldn’t be easier.

Just slice up a bunch of onions. (You can use white, yellow, or red onions, or a combination of any of those.)  Toss them with some melted butter. Then let them cook on low for about 12 hours total until they reach that perfectly caramelized, deep golden brown, sweet and savory perfection.

Yep. It really is that easy.

A few tips though:

Lid Ajar: The onions will definitely release lots of natural juices while cooking, which can make the onions slightly soupy near the end. So if you would like that liquid to evaporate, thus making your onions a little thicker and “jammier”, just set the slow cooker lid slightly ajar (1-inch of so) for the final few hours of cooking.

Balsamic and Brown Sugar: I happen to fall in the camp of believing that caramelized onions are plenty flavorful on their own. But if you taste them in the final few hours and decide that they need some extra flavor, just stir in some balsamic vinegar and brown sugar to taste. They will provide the extra savory and sweetness that many people love.

Know Your Slow Cooker: These onions should be able to cook unattended for 10+ hours without any babysitting or stirring. (Although I do recommend stirring them once or twice if you can.)  But that said, every slow cooker is different. And the low heat setting on yours could be hotter than most. So, as is good common sense with any slow cooking, I just recommend keeping watch especially during your first batch to be sure that the onions do not burn on the bottom.

So are you ready to give these a try??

I seriously hope you do…and then report back with how they turn out. Enjoy!!

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Slow Cooker Caramelized Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews

• Prep Time: 10 minutes
• Cook Time: 720 minutes
• Total Time: 730 minutes
• Yield: 0 About 3 cups 1x

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Description

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

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Ingredients

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• 3-4 pounds white, yellow or red onions, peeled and thinly sliced
• 3 tablespoons butter (or olive oil), melted
• salt and pepper
• optional: 1 tablespoon of brown sugar and 2 teaspoons of balsamic vinegar

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Instructions

1. 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.
2. 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.
3. 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”.
4. Serve the onions immediately, or cover and refrigerate for up to 3 days.  Or freeze for up to 3 months.

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Notes

Lid Ajar: The onions will definitely release lots of natural juices while cooking, which can make the onions slightly soupy near the end.  So if you would like that liquid to evaporate, thus making your onions a little thicker and “jammier”, just set the slow cooker lid slightly ajar (1-inch of so) for the final few hours of cooking.

Balsamic and Brown Sugar: I happen to fall in the camp of believing that caramelized onions are plenty flavorful on their own.  But if you taste them in the final few hours and decide that they need some extra flavor, just stir in some balsamic vinegar and brown sugar to taste.  They will provide the extra savory and sweetness that many people love.

Know Your Slow Cooker: These onions should be able to cook unattended for 10+ hours without any babysitting or stirring.  (Although I do recommend stirring them once or twice if you can.)  But that said, every slow cooker is different.  And the low heat setting on yours could be hotter than most.  So, as is good common sense with any slow cooking, I just recommend keeping watch especially during your first batch to be sure that the onions do not burn on the bottom.