We’ve posted a stovetop version of caramelized onions. Here’s one more way to make them, this time in a slow cooker. If you start them in the morning on a day when you’ll be home, you can just check on them periodically and they’ll be done some time before you’re ready to go to sleep.
Use your caramelized onions to top any piece of grilled meat, stir into sour cream or yogurt to make onion dip, sauté some potatoes and top with onions, stir into steamed squash, use them as a condiment on any sandwich …. they’re really versatile. And delicious.
Ingredients:
3-4 pounds onions, at least 2-3 tablespoons olive oil
Preparation:
Peel the onions and cut them into thin slices. You want about 6 cups. You can slice up lots more, using as many onions as you want to use up.
Brush a little olive oil on the inside of your slow cooker and then add the onions. Pour the remaining olive oil over the onions, cover and cook on high 10-12 hours or until they turn deep brown. You can stir occasionally, but remember that will lengthen the cooking time a little. Refrigerate your caramelized onions for about a week, or freeze them for up to 6 months.