Well that was the easiest, least-messy batch of caramelized onions I’ve ever made — and I’ve caramelized a lot of onions in my time — on top of the stove, in an oven and on the grill. But I don’t think I’ll bother to do them anywhere but my slow cooker anymore. You have to check this out.
Julienne 6 medium-sized onions. Add them to a crockpot, along with 1/4 cup butter, 1/4 cup olive oil, 3 sprigs of fresh thyme and 2 pinches of salt.
From here, you have the choice of low or high. All of the other recipes I found online cooked the onions on low for 5-18 hours, depending on your crock pot. I wanted caramelized onions for my pizza that night, and our slow cooker’s low is VERY LOW, so I decided to live dangerously.
My onions took 5.5 hours on high and required a little supervision. Try to pile the onions in the centre without too many sticking to the sides of the pot, then stir every hour or two, a little more often towards the end.
If you’re going out for the day, or if you’re cooking them overnight, then set the slow cooker on low — the onions will burn on high unless you stir them occasionally.
And would you look at what you get? The butter really helps develop that deep colour, so unless you need to go vegan, use a 50/50 mixture with olive oil.
Some reviews of other recipes complained about soggy onions, but I didn’t find that at all. If there is too much moisture towards the end of the process, I suggest switching it to high if you’re not there already, and removing the lid for the last hour or so.
Once cool, you can store these babies in the fridge for a couple of weeks. They won’t last that long, though, so I’m not worried about storage. The only question is, how many onions can I fit in my slow cooker? I ‘m going for 10 next time.
How do you use your caramelized onions? Around here, we put them on pizza, in grilled cheese, on roasted chicken sandwiches, in beef stew, and, hypothetically, into a beer & cheese bread that may just save the world. I’ll let you know how that goes next week.