Caramelizing onions in a crock pot with just a bit of olive oil and salt isÂ a fool-proof method for getting a huge batch ofÂ these delicious, golden-brown morsels just right.Â Since most busy weeknight cooksÂ don’t have the time to let caramelized onions reach their peak flavor, the solution is setting the crockpot and making them for the months ahead.
Onions are naturally sweet, and cooking them slowly allows the natural sugars in the onion to caramelize. The result is an intensely rich flavor that improves any pizza, onion soup, pasta, dip or sandwich. Caramelized onions are good on pretty much every… single… thing. What else do you like them on?
Follow these easy steps for never mushy, perfectly tender caramelized onions:
Slow cooker Caramelized onions
- 7-8 medium to large onions
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Peel and slice your onions about 1/8″ thick. Toss onions into crock pot.
- Toss onions with olive oil, salt and pepper until evenly coated.
- Set cooker for low, and set a timer for 10 hours. If you like a deeper golden brown color, leave cook on low for another 3 hours.
- After at least 10 hours, onions will be ready to eat. Or,Â add beef broth and a little red wine and balsamic for an easy french onion soup.
- Onions freeze well, so if you’re not using them up soon, remove using a slotted spoon and transfer to a separate container. Onions should keep for a week in the fridge or 3 months in the freezer.
ridiculouslyÂ simple french onion soup:
Add 8 cups of beef broth, 2 tbsp of balsamic vinegar and 1/4 cup of sugar. Add 1/3 cup all-purpose flour and stir until dissolved. Ladle into an oven-safe crock or bowl, and top with toast and Provolone, then broil for 30 seconds. Â Enjoy!