Crock Pot Caramelized Whole Onions Recipes

SLOW COOKER CARAMELIZED ONIONS

Steps:

• Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
• Cook onions on Low until browned and sweet, about 10 hours.

CROCK POT CARAMELIZED ONIONS

Steps:

• Combine onions, margarine and salt in a crock pot.
• Cover and cook on low for 8-10 hours.

CROCK POT CARAMELIZED ONIONS

Steps:

• Cut the stem and the root from the onions and leave whole.
• Place the whole onions, butter and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours.
• Different slow cookers will take different amounts of time.
• When done allow to cool before you store them or use them right away.

CROCK POT CARAMELIZED WHOLE ONIONS

Steps:

• You can use just about any kind of onion for this--Vidalia, Spanish, yellow--it's your choice.
• Slice the stem and root ends off each onion. Peel the onions, but leave them whole.
• Place onions and butter in crock pot and cook on low for anywhere from 12-36 hours. The onions will get deep golden brown and literally fall apart.
• Use right away or freeze for later.
• Suggested uses: in omelets, sandwiches, soups, casseroles, dips, pasta sauce, or alongside any grilled meat.
• Note: If your crock pot is big enough, you can double the amount of onions.

CROCK POT CARAMELIZED ONIONS

Steps:

• Prepare the onion by removing the ends, peeling the outer dried layers and then slicing the onion into roughly 1/2" slices.
• Place onions in the slow cooker and toss them with the oil, salt, and pepper to coat.
• Cook on low for 8-12 hours or until the onions are a deep caramel color.Note: If the onions have more liquid than you prefer, you can set the lid slightly ajar for the last 1-2 hours of cooking time to help them thicken up and become more jammy.
• Stir the onions and serve immediately, or save in the fridge for up to a week, or freezer for up to 3 months.

CARAMELIZED ONIONS IN CROCK POT

Steps:

• Cut onions in half; cut halves into 1/2-inch-thick slices.
• Combine all ingredients in a 3 1/2 quart slow cooker.
• Cook, covered, at HIGH 8 hours or until golden brown and very soft.
• Store in an airtight container.
• Refrigerate up to 2 weeks or freeze up to 2 months, if desired.