For Onion Lovers

Crockpot Caramelized Onions

On Saturday, I plan to write a Pizza on the Cheap post.  But I was desperate that this lovely little trick didn’t get buried in the middle of that.  It so deserves fanfare and balloons and those powerful searchlights car dealers used to wave through the atmosphere.

3-6 sweet onions (Vidalias, Walla Wallas)  you could use other onions, but the sweeter the better
1 stick of butter (not margarine…no, not marge) I used 1/2 stick
1 crockpot

Peel onions. I slice mine, but you can leave them whole if you have a lot of time.  I’ve read recipes that tell you to put the butter in the crockpot first and others that have you put the butter on top of the onions.  Either way will come out fine.

Best method: put crockpot on low and let the onions cook down for up to 48 hours (I’d leave them whole for that long) until they get the gorgeous golden brown color.

When you’ve forgotten to do it ahead:  Set the crockpot on high and go for it in 6 – 9 hours. 

What, you ask, will I do with all those onions?

Oh, my friend…..

There is caramelized onion and gorgonzola pizza.  There are sandwiches which are ever so better with C. Onions. A side for a roast.  A lovely addition to Chicken Feta.

It makes the house smell divine.  Or not.  If you don’t like onion smell, just put the crockpot in the garage or laundry room.

And, if I may confess, I love to eat them by themselves.  


9 thoughts on “For Onion Lovers

  1. I can.not.wait.  to try this!When I read that you were putting caramelized onions on your pizza, I wondered how much time you had on your hands.  I had visions of one standing oven the stove, stirring constantly for hours.I have a basketful of Vidalias (sprouting) leftover from the summer.  Now I know how I will use them.

  2. I’m an onion lover! Yum! I also like to chop them up fine, mix them with some mayo & parmesan and put on bagette slices or little rye slices and broil till golden. Yum!This sounds lovely!  I think I’d also be tempted to just eat them, but oh! Some heavy cream…a little broth – soup!  So many ideas!

  3. I made carmelized onions, served them with pork roast and carrots–  oh, should I say, I made a roast with carrots and – no, it would be a lie, I served the roast so I could make the onions!!  :0)

  4. Maybe this is a dumb question, but after you’ve made them, can they be refrigerated? And if so, for how long? I love caramelized onions when they’re done right, but you’d be surprised how many restaurants advertise them on their dishes, and then disappoint with barely cooked and sometimes even raw onions. This sounds really lovely!

  5. Nigella Lawson suggests adding 100 ml of Marsala wine (when you use 1 kg onions)…. very yummieee… she calls it onion mush; and yes, it keeps for 2 weeks in the fridge, but you can also make a lot and freeze them in say 100g packets…. 

  6. My mouth is watering! I cannot wait to try this!!!!! And asap! THANK YOU> I will pass this one along to onion loving daughters/ and DILs  ohoh and I just saw sonskyn’s suggestion as well. Maybe I can try it both ways. hugs!

  7. Terry LOVES caramelized onions.  He cooks them in a skillet for a long time but I’m going to try the crockpot method.  We saw a cook on the Food Network who added a bit of brown sugar to onions that weren’t sweet enough. (We are near the end of the sweet onion availability season here, alas.)Can’t wait for the pizza post!Blessings,Sandy

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