September 26, 2017
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
Add toRecipe Book
Add toShopping List
"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."
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.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
When you’re craving comfort food and you’re sure that a simple burger just won’t...
Every potato pancake recipe I know of has one simple ingredient. Yup......