Easiest Way to Make Perfect Caramelize Onions in the Slow Cooker

Caramelize Onions in the Slow Cooker. Caramelized Onions in a Slow-Cooker The traditional way to make caramelized onions is to cook them ever-so-slowly on the stovetop over low heat until their sugars caramelize, turning the onions golden-brown and completely tender. Slow Cooker Caramelized Onions Perfectly dark sweet caramelized onions made in the crockpot! From Sommer Collier of A Spicy Perspective.

Lid Ajar: The onions will definitely release lots of natural juices while cooking, which can make the onions slightly soupy near the end. This slow cooker caramelized onion recipe is perfect if you want to make some caramelized onions in bulk. It's so easy to get prepared and cooking quickly. You can cook Caramelize Onions in the Slow Cooker using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Caramelize Onions in the Slow Cooker

  1. It’s 3-5 pounds of yellow onions (4 to 5 large onions).
  2. You need 3 tablespoons of extra-virgin olive oil or melted butter.
  3. Prepare 1/2 teaspoon of salt.
  4. Prepare of Equipment.
  5. You need of Chef's knife.
  6. You need of Cutting board.
  7. It’s 4 of -quart to 6-quart slow cooker.

The onions will cook to have a lovely deep brown color and have flavors that will leave you wanting caramelized onions on everything. It's always magical when the timing works out perfect and you can go from harvest to seed without much waiting in between. In order to find the best way to make caramelized onions, we put six methods to the test, including a slow cooker, instant pot, and roasting them in the oven. Then we compared the results by speed, flavor, and texture.

Caramelize Onions in the Slow Cooker step by step

  1. Thinly slice all the onions: Peel and thinly slice all of the onions into half-moons. Transfer all the onions to the slow cooker — the slow cooker should be half to three-quarters full..
  2. Toss onions with the olive oil: Drizzle the olive oil or melted butter and the salt, if using, over the top of the onions. Toss to evenly coat all the onions with a thin glaze of oil..
  3. Cook for 10 hours on LOW: Cover the slow cooker and cook for 10 hours on LOW. If you're around while the onions are cooking, stir them occasionally — 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. If you like them as they are now, stop cooking and pack them up..
  4. Cook an additional 3 to 5 hours with the lid ajar (optional): If you'd like jammier, more concentrated onions with a deeper color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate. Check every hour and stop cooking whenever the onions look and taste good to you..
  5. Refrigerate or freeze the onions: Remove the onions with a slotted spoon and transfer them to refrigerator or freezer containers. If any liquid remains in the slow cooker, transfer the liquid to a separate container — this can be used as cooking broth in another recipe. Onions will keep in the refrigerator for one week or in the freezer for at least 3 months..

Caramelized Onions have that natural sweet-savory flavor that quickly turns any meal into something extraordinary. And with the help of a slow cooker, you can make them ahead of time and have them at hand for any weeknight recipe. Caramelized onions are a staple in my kitchen, but it takes so flipping long to do them right! Recently, I spent some time looking up other methods for caramelizing onions and found many people have had good success doing them in a slow cooker, so I decided to try out the process myself. Caramelized onions are the best and the fact that you made them with peppers in the slow cooker is the way to my heart!