Description
Slow-cooked caramelized onions made effortlessly in a crockpot. This recipe transforms yellow onions into a rich, sweet, deeply caramelized topping or ingredient that enhances a variety of dishes, offering a hands-off approach requiring minimal preparation and extended slow cooking for maximum flavor.
Ingredients
Scale
Ingredients
- 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons (about 4 large onions)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, plus more as needed
- Optional: Freshly ground black pepper
Instructions
- Prepare Onions: Peel and slice the yellow onions into thin quarter-moon shapes, ensuring uniform thickness for even cooking over the long slow cook time.
- Combine Ingredients: Place the sliced onions in the crockpot. Drizzle the melted unsalted butter and olive oil over the onions, then sprinkle the kosher salt evenly. Add freshly ground black pepper if desired for a subtle peppery note.
- Mix Thoroughly: Stir all ingredients gently but thoroughly until the onions are well coated with the butter, oil, and salt. This helps promote even caramelization and prevents the onions from sticking to the crockpot surface.
- Slow Cook: Cover the crockpot and cook on the low heat setting for approximately 14 hours. This extensive slow cooking allows the onions to gradually caramelize, developing a deep, complex sweetness and tender texture.
- Occasional Stirring: About 2-3 times during the cooking process, uncover and stir the onions gently to prevent burning and ensure even caramelization on all sides.
- Finish and Serve: Once the onions are deeply browned and sweet, turn off the crockpot and adjust seasoning if needed by adding more salt or pepper. Use the caramelized onions immediately or store refrigerated for later use in recipes like sandwiches, soups, or sauces.
Notes
- Use a large crockpot to allow even heat distribution and avoid overcrowding the onions.
- If cooking time needs to be shortened, a higher setting can be used but watch closely to prevent burning.
- Stir occasionally during cooking to avoid sticking and maintain even browning.
- Caramelized onions can be refrigerated up to 1 week or frozen for up to 3 months.
- Adjust salt to taste after cooking, as the long slow cook concentrates flavors.
