Crockpot Caramelized Onions

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Set it and forget it!

While you are at work all day, let your slow cooker roast up some of these delicious #Crockpot Caramelized Onions. They will be all ready to top any #grilling masterpiece you have in mind for that night. Crockpot Caramelized Onions via FamilyFreshMeals.com

 

 

Summer grilling season is upon us and what goes better with a juicy burger or a flame grilled steak? Crockpot Caramelized Onions!  

 

While you are at work all day, let your slow cooker roast up some of these delicious Crockpot Caramelized Onions. They will be all ready to  top any grilling masterpiece you have in mind for that night. Perfect!  

 

Since this recipe does make about 3 cups of onions, leftovers can be covered and refrigerated for up to a week or two and can be frozen up to 6 months.  How awesome is that?! You’ll have beautiful Crockpot Caramelized Onions all ready to go next time you grill.

 

Here are some other fun ways to use your onions: Hot dog, brat, steak or hamburger toppers. Saute with green beans, brussels sprouts, potatoes  or edamame . Baked potato or pizza topper!!! Drooling!!!!

 

Crockpot Caramelized Onions

Crockpot Caramelized Onions - Ingredients

Ingredients:

5-6  large regular yellow onions
 1/2 cup butter, (do not use margarine )

Directions:Crockpot Caramelized Onions - Step 2 vertical

1. Start by peeling onions and cutting them int o large slices.

2. Place onions in cooker and place pads of butter on top.

3. Cover and cook on HIGH for  10  hours, until onions are dark brown and caramelized.

Crockpot Caramelized Onions - FamilyFreshMeals.coom

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XO
Corey, Darryl, Big D & Little D

 

 

 

 

 

 

 

4.1 from 7 reviews
Crockpot Caramelized Onions
 
Prep time
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 5-6 large regular yellow onions
  • ½ cup butter, (do not use margarine )
Instructions
  1. Start by peeling onions and cutting them int o large slices.
  2. Place onions in cooker and place pads of butter on top.
  3. Cover and cook on HIGH for 10 hours, until onions are dark brown and caramelized.

 

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Comments

  1. says

    I love onions and this looks really really super delicious! I have pinned it and i am trying it. Will go to the store and get the onions.

    My mouth is watering as I type.

    Thanks so much for sharing – both of you!

  2. says

    I need to cook 75 onions for 150 Kilbasa sandwiches, can I put more than 5 onions in the crock pot and cook for the same length of time and have them done in 10 hrs? hope so!!!

    • Corey says

      Yes, you should be fine adding more. Make sure to add more butter as well! You might need to cook it a little longer, so adjust for maybe an hour or 2 longer :)

  3. pat says

    Sorry. This recipe just didn’t make it. The onions were floating in their own broth and never even started to brown. I had to drain them and finish frying them in a hot frying pan.

  4. Heather Robertson says

    Tried this yesterday…Took about four more hours and I recommend taking the lid off the last 4 hours so the liquid evaporates. But tastes amazing….

  5. Sara says

    I use a similar recipe to make French Onion soup in the crock pot and the onions do sometimes burn. I think it helps to stir in the butter once it’s melted. Also, put a paper towel or two just under the lid to absorb some of the juices and really get a browning effect.

  6. melinda says

    so if i were to make these 2 days ahead of when needed to top dogs after i cooked i would put in the fridge but then how do i heat them back up ?

  7. Byama says

    Ooo my 5 big onions are in the slow cooker as we speak, it’s the 8th hour, the house smells delicious, the Chihuahua is going nuts, the husband is smacking his lips.. I followed Sara’s advice and at the 7th hour put a bar cloth under the lid to start absorbing liquids (also to keep juices from sputtering out and all over my kitchen counter) and soon I will take the lid off to let them saute and brown to the wonderful finish. Also stirred frequently, per Sara, and that seems to help with even browning. They are already nice and dark golden colored, and a taste test has earned four thumbs up, even at this stage. I am so pleased at how easy this was! I plan to freeze half of them, will put in ice cube tray, am curious of other experiences with freezing and how that turns out, etc. Thank you so much for this brilliant eye opening recipe! Love it!

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