Caramelized Onions in the Slow Cooker
The slow cooker allows for gentle heat that provides the perfect environment for the onions to caramelize without burning. You can set it and forget it, tackling other tasks in the kitchen or simply relaxing while your house fills with the delicious aroma of cooking onions
Equipment
- Slow Cooker
Ingredients
- 3-6 pounds white, yellow, or red onions, peeled and thinly sliced. yellow or sweet varieties work best for sweetness
- 3 Tbsp Melted butter Or extra virgin olive oil
- 1-2 tsp Kosher salt
Optional add-ins
Brown Sugar**: Amplifies the natural sweetness of the onions, creating a richer, more syrupy texture. This ingredient is perfect if you desire an extra sweet kick. Add 2 Tbsp to 1/4 cup
**Worcestershire Sauce**: Adds a savory depth with its complex mix of flavors, which can include tanginess, umami, and a hint of sweetness. This enhances the overall flavor and makes the onions more robust. add 1 to 2 Tbsp
Balsamic Vinegar**: Contributes acidity and sweetness, providing a tangy contrast to the rich, sweet onions. It develops a beautiful complexity that balances the flavors beautifully. Add 2 tbsp to 1/4 cup
**Beef Stock**: Introduces a hearty, savory element that deepens the overall taste profile. If you’re looking for a more meaty, umami-rich flavor, beef stock is a fantastic addition. Add one to 2 cups
Instructions
- Place the sliced onions into the slow cooker. Drizzle the olive oil or melted butter over the onions, and sprinkle with salt. If you’re using brown sugar, Worcestershire sauce, balsamic vinegar, or beef stock, add those now and gently toss the onions to ensure they are well-coated.
- Cover the slow cooker with the lid and set it to **low heat**. While you can cook them on **high**, low heat is preferred for optimal caramelization.
- Allow the onions to cook for about **10 to 12 hours** on low heat. Stir every couple of hours to promote even cooking and prevent sticking. They are ready when they turn golden brown, are soft, and have developed that unmistakably sweet flavor. I do mine overnight and do not always stir them.
- After about 10 hours if there is still moister, crack the lid and let them go a couple more hours.
- Once your onions have reached perfection, you can use them immediately or store them in an airtight container in the refrigerator for up to a week. They’re fantastic for topping burgers, incorporating into pasta dishes, or spreading on good bread for a savory toast.
- **Use the Right Onions**: Choose yellow onions for a classic sweetness, but feel free to experiment with sweeter varieties like Vidalia to intensify flavor.- **Don’t Rush the Process**: Caramelization requires time; resist any urge to speed up the process at the beginning.- **Batch Cooking**: Consider making a big batch and freezing it in portions. Caramelized onions are always handy for quick meals.- **Herbal Additions**: Enhance flavor by adding herbs like thyme, rosemary, or bay leaves during cooking for extra complexity.
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