Slow Cooker Caramelized Onions Recipe (3 Ingredients)
Slow Cooker Caramelized Onions are the best kitchen shortcut! They're the perfect topping for sandwiches, burgers, and so much more!
Ingredients
- 4 tablespoons unsalted butter melted (or olive oil)
- 1 teaspoon salt
- 8 large onions halved and then sliced ⅛” - ¼” thick (about 3-4 pounds)
Instructions
- Add onions to a 6 quart slow cooker. Pour the butter (or oil) over the onions and sprinkle with the salt. Stir to combine.
- Cook on low 8-10 hours, stirring occasionally (every 2-4 hours). Caramelized onions will be a rich golden brown color.
- Remove the onions once they are caramelized to your preferred taste, remove from the crock pot. If they start burning and become incredibly aromatic, be sure to check them. Enjoy, they are so incredibly delicious. I am going to make another batch. Each batch makes approximately a pint of caramelized onions.
Notes
Butter vs. Olive Oil: Both work great, but butter gives a richer flavor while olive oil keeps it vegan and adds a slightly different taste.
Salting: Salt helps draw out moisture from the onions and enhances the caramelization process. Don’t skip it!
Storing:
1. Refrigeration: Once cooled, transfer the caramelized onions to an airtight container. They can be stored in the refrigerator for up to one week.
2. Labeling: It’s helpful to label the container with the date you made them so you can keep track of their freshness.
Freezing:
1. Portioning: Divide the caramelized onions into smaller portions before freezing. Ice cube trays or muffin tins work well for this. Once frozen, transfer the portions to a freezer-safe bag or container. 2. Freezing: Place the portions in a single layer on a baking sheet and freeze until solid. Then, transfer them to a labeled freezer-safe bag or container. They can be frozen for up to 3 months. 3. Thawing: To use frozen caramelized onions, thaw them in the refrigerator overnight or reheat them directly from frozen in a pan over low heat.
1. Portioning: Divide the caramelized onions into smaller portions before freezing. Ice cube trays or muffin tins work well for this. Once frozen, transfer the portions to a freezer-safe bag or container. 2. Freezing: Place the portions in a single layer on a baking sheet and freeze until solid. Then, transfer them to a labeled freezer-safe bag or container. They can be frozen for up to 3 months. 3. Thawing: To use frozen caramelized onions, thaw them in the refrigerator overnight or reheat them directly from frozen in a pan over low heat.
Nutrition
Serving: 1 | Calories: 94cal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 296mg | Sugar: 5g | Fiber: 2g | Calcium: 27mg | Iron: 0.2mg