Caramelized Onion In The Slow Cooker Or Crock Pot
September 26, 2017
Categories: Dinner, Side Dishes, Dairy, Vegetables, Onions, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Make-Ahead, Small Batch Cooking, Sunday Dinner, Slow Cooker, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Oil, Butter/Margarine more
"I got this recipe from a girlfriends which she had passed down to her from her grandmother who originally did it in a cast iron pot/pan and in a slow oven but my girlfriend adapted it for the slow cooker. Since cooking this recipe using my 1.5 litre crock pot and just a little over 3/4 full of sliced onion I found mine was well caramelised at the 9 hour mark and very little liquid, so I turned off at that point. I have made this quite a bit since last posting using a different crock pot/slow cooker (I have 5 and one of those has 3 different size inserts) and this time I did it in my smallest one (1 litre) and it took 8 1/2 hours to get it to the point that I like it to be. So far the timing have varied between 6 to 10 hours depending on the sized and I always filled to about 3/4 full but by the time they had caramelized, they only took up about a 1/4 of the pot. Last night I served some of the onions in a hot dog roll a beef sausage."
- Serving Size: 1 (42.9 g)
- Calories 39.9
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 79.2 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.7 g
- Sugars - 1.7 g
- Protein - 0.4 g
- Calcium - 9.3 mg
- Iron - 0.1 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Peel and thinly slice all of the onion into half moons and transfer all the onions to the slow cooker/crock Pot (4 - 6 quart size) and it should be half to three-quarters full.
Drizzle the olive oil or melted butter and then add the salt over the top of the onions and toss to evenly coat all the onions with a thin glaze of oil or melted butter.
Cover the slow cooker/crock pot and cook for 10 hours on low.
If you are around while the onions are cooking, stir them occasionally as 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, so if you like them as they are now, stop cooking and pack them up once they have cooled down.
If you'd like jammier, more concentrated onions with a deeper colour, continue to cooking for another 3 to 5 hours on low and leave the lid ajar so the liquid can evaporate, check every hour and stop cooking whenever the onions look and taste good to you.
Remove the onions with a slotted spoon and transfer them to refrigerator or freezer in containers.
If any liquid remains in the slow cooker, crock pot, transfer the liquid to a separate container and this can be used as cooking broth in another recipe.
Onions keep in the refrigerator for 1 week and in the freezer for at least 3 months.
Tips & Variations
No special items needed.