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Slow Cooker Caramelized Onions

kept bydesyo
recipe bygimmesomeoven.com
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.

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Ingredients: 

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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