I’ve started a new batch of crockpot caramelized onions. These will be gorgeous in about 8hr.
I highly recommend doing it when you can have your windows open.
by _JosiahBartlet
14 Comments
Hrhtheprincessofeire
What will you be using them for?
barbariantrey
What’s your process?
Bkxray0311
What’s with all the black liquid on the onions?
someonesomewhereinnc
I would have upvoted your post had you included an after pic and the recipe. As it is……no.
_JosiahBartlet
Okay so it looks like my link comments didn’t work. Here is the recipe. It is from Gimme Some Oven.
**Ingredients**
3-4 pounds white, yellow or red onions, peeled and thinly sliced
3 tablespoons butter (or olive oil), melted
salt and pepper
optional: 1 tablespoon of brown sugar and 2 teaspoons of balsamic vinegar
**Instructions**
Add onions to the bowl of your slow cooker. Drizzle the melted butter evenly over the top of them, then toss with a spoon (or with your hands) until the onions are evenly coated in the butter.
Cook on low for 8-10 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized.
Season with salt and pepper (and brown sugar and/or balsamic, if desired), and stir to combine.
If your onions are really juicy at this point, set the lid an inch or so ajar. If they are not, leave the lid on regularly to seal in the moisture.
Then continue cooking the onions for an additional 3-4 hours until most of the extra liquid has evaporated and the onions are a deep golden brown, and thick and “jammy”.
Serve the onions immediately, or cover and refrigerate for up to 3 days. Or freeze for up to 3 months.
—
I freeze them in silicone cupcake molds and then move them to a freezer bag. They last awhile in my freezer. I measure with the heart and sometimes add soy sauce too
whatgives72
After I did this, I will never go back to trying to caramelize onions on the stove ever again.
TacticalSniper
Is there any other liquid here or when we say “ccok the onions” we’re essentially talking just low heat and some steam generated by onions exerting their liquid yes
Quiver_and_Quill
Yum
BobbingFourApples
I can do this in about 30-45 mins in my cast iron skillet lmao
venturashe
I make my own mushroom soup base ( I have a health issues that requires limited salt, so I make my own) and freeze them the same way. Muffin tins then into plastic bags in per serving portions.
Au_Gingembre
I one hundred percent know that my silly self would look at the volume decreasing in the slow cooker and think “I can add MOAR ONIONS now!” and it would never finish cooking completely. I love onions. I may need an intervention. 🥴
KrispeePata
commenting for later
theycallmeMrPickles
I’ve tried doing this multiple times and just end up with onion soup that isn’t caramelized – I end up needing to throw on a cookie sheet under the broiler to even get a semi resemblance to caramelized onions. The only thing I can think of is I do it with garden fresh onions so maybe the water content is too high? In the end, I wish this method worked for me but tried three times all with varying levels of failure so I’ve given up.
KrispeePata
When you take some out of the freezer, how do you reheat them? Microwave? Stove? Just asking because ive never done this.
14 Comments
What will you be using them for?
What’s your process?
What’s with all the black liquid on the onions?
I would have upvoted your post had you included an after pic and the recipe. As it is……no.
Okay so it looks like my link comments didn’t work. Here is the recipe. It is from Gimme Some Oven.
**Ingredients**
3-4 pounds white, yellow or red onions, peeled and thinly sliced
3 tablespoons butter (or olive oil), melted
salt and pepper
optional: 1 tablespoon of brown sugar and 2 teaspoons of balsamic vinegar
**Instructions**
Add onions to the bowl of your slow cooker. Drizzle the melted butter evenly over the top of them, then toss with a spoon (or with your hands) until the onions are evenly coated in the butter.
Cook on low for 8-10 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized.
Season with salt and pepper (and brown sugar and/or balsamic, if desired), and stir to combine.
If your onions are really juicy at this point, set the lid an inch or so ajar. If they are not, leave the lid on regularly to seal in the moisture.
Then continue cooking the onions for an additional 3-4 hours until most of the extra liquid has evaporated and the onions are a deep golden brown, and thick and “jammy”.
Serve the onions immediately, or cover and refrigerate for up to 3 days. Or freeze for up to 3 months.
—
I freeze them in silicone cupcake molds and then move them to a freezer bag. They last awhile in my freezer. I measure with the heart and sometimes add soy sauce too
After I did this, I will never go back to trying to caramelize onions on the stove ever again.
Is there any other liquid here or when we say “ccok the onions” we’re essentially talking just low heat and some steam generated by onions exerting their liquid yes
Yum
I can do this in about 30-45 mins in my cast iron skillet lmao
I make my own mushroom soup base ( I have a health issues that requires limited salt, so I make my own) and freeze them the same way. Muffin tins then into plastic bags in per serving portions.
I one hundred percent know that my silly self would look at the volume decreasing in the slow cooker and think “I can add MOAR ONIONS now!” and it would never finish cooking completely. I love onions. I may need an intervention. 🥴
commenting for later
I’ve tried doing this multiple times and just end up with onion soup that isn’t caramelized – I end up needing to throw on a cookie sheet under the broiler to even get a semi resemblance to caramelized onions. The only thing I can think of is I do it with garden fresh onions so maybe the water content is too high? In the end, I wish this method worked for me but tried three times all with varying levels of failure so I’ve given up.
When you take some out of the freezer, how do you reheat them? Microwave? Stove? Just asking because ive never done this.