Slow Cooker Caramelized Onions! No babysitting a pan and constantly stirring! Just onions, butter, and brown sugar cooked until meltingly sweet.
Slow Cooker Caramelized Onions
Slow Cooker Caramelized Onions are a favorite kitchen hack of mine because they eliminate the never-ending babysitting that cooking caramelized onions require. They also make your whole kitchen smell fantastic, like you’re in a French restaurant about to be served a buttery French Onion Soup.
Why Crockpot Caramelized Onions?
The process of cooking these Slow Cooker Caramelized Onions takes minutes compared to the old-fashioned way. The best part, (aside from not having to hover over them for an hour) is you can’t burn the bottom of the pot!
One of the most irritating things about cooking caramelized onions is if you neglect them for even a minute too long, you may start to burn the onions. Once those onions are burned, you can’t recover. The flavor of the burned onion will be immediately recognized and in case you need them for a dish that’s got a non BBQ flavor, you’re probably going to have to start over. Not so with crockpot caramelized onions.
Slow Cooker Caramelized Onions also manages to keep you from being up to your elbows in a giant pot of raw onions, cooking them until they start to break down (think spinach except it doesn’t melt down in less than a minute, it takes a solid ten minutes of stirring).
Tools Used In This Slow Cooker Caramelized Onions Recipe:
- Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
- My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts, I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
- 6 yellow onions , thinly sliced
- 4 tablespoons butter
- 1 tablespoons brown sugar
- Add the butter and brown sugar to the slow cooker and top with the sliced onions.
- Cook on low for 10 hours.
- If too much liquid is in the slow cooker cook with the lid turned to the side to allow venting for an hour (if you catch it before it is done cooking for 10 hours go ahead and let it vent for the last couple of hours.