Crockpot Caramelized Onions
How to Make Caramelized Onions In the Slow Cooker!
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.
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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
- Start by peeling onions and cutting them int o large slices.
- Place onions in cooker and place pads of butter on top.
- Cover and cook on HIGH for 10 hours, until onions are dark brown and caramelized.
Crockpot Caramelized Onions
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Ingredients
- 5-6 large regular yellow onions
- 1/2 cup butter (do not use margarine )
Instructions
- Start by peeling onions and cutting them int o large slices.
- Place onions in cooker and place pads of butter on top.
- Cover and cook on HIGH for 10 hours, until onions are dark brown and caramelized.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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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….
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.
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 ?
Hi Melinda! You could just pop them in the microwave or stove top for a couple mins. I hope you love them!
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!
Thank you so much for sharing Byama!
Meant for this to have a 5-star rating, my goofy tablet misunderstood..