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Caramelized Onions

by Ben on July 25th, 2011

A tasty treat that will last a while.

  • 6 large onions (3-4 pounds; Vidalia, if available)
  • 2-3 tablespoons good quality olive oil
  • water mister (optional)
  • slow cooker / crock-pot

Notes:

  1. Peel onions and cut them into thin slices; you should have about 6 cups (exact amount is not crucial, though).
  2. Mist the inside of the ceramic insert for the slow cooker, place onions in cooker and drizzle the oil over the slices.
  3. Cover and cook on high 10-12 hours, until the onions caramelize.
  4. They will have a deep brown color.

Leftover caramelized onions may be refrigerated, covered, up to a week or two. They may be frozen up to 6 months.

Makes 3 cups.

From → Sides

One Comment
  1. Ben permalink

    We left them on low for 10 hours, went to sleep, then cranked on high for a couple hours and had good results.

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