We love caramelised onions in our house, usually I cook them in the wok, but after reading Jessica’s (Food Mayhem) post on doing them in the slow cooker I decided to try out her idea.
I used a mix of red and white onions, the red ones will loose a bit of colour but the sweetness remained. It worked perfectly, in fact it made it so much easier.
They tasted just the same as the wok method but far less hassle, you just throw them in the pot and let them do their thing!
We used some of them for onion gravy and froze the rest in small portions.
FYI At 12 hours they still had a slight crunch, at 14 hours they are completely soft.
Makes 3lb 8oz Caramelised onions
Prep Time 10 mins
Cooking Time 12-14 hours
Ingredients
- 3lbs 8oz Red and white onions, peeled
- 4oz Unsalted butter, sliced
Method
- Set the slow cooker (crock pot on high for 15 minutes)
- Thinly slice the onions, I used a V Slicer
- Lay the onions in the slow cooker and put the sliced butter on top
- Turn the heat down to low and cook for 12 –14 hours
- Stir once or twice or just leave them over night
Equipment
- Slow cooker (crock pot)
Shopping List
- Onions
- Unsalted butter
Italyabroad
{ 15 comments… read them below or add one }
A lovely recipe but I never add butter. I love it with balsamic vinegar!
Oooh, I feel a bit naughty now! When I make caramelised onions I also do so in a wok, but I do it really quickly by adding a splash of blasamic and some sugar. Definitely hasn’t been any 12-14 hours cooking going on in my kitchen! I should probably rectify that :P
I am definately going to try this, it’s winter here in South Africa so I am using my slow cooker a lot.
Thank you so much for the recipe, I sure can use it :-)
..any tip for being still “sociable” after having some of them?! :)
I don’t know why, but I can’t get any update on my reading list, so sad!!!
xxxxx
Hi, Lesley and Baz. First off, i have no idea why i don’t get any alerts everytime you guys have a new blog. I only get to know it when you post it in MS=;( I’ve subsribed and all but to no avail. Anyways, I love this idea esp. when i make a lot. So, i assumed it freezes well? you know how sometimes food looses its “integrity” when thawed.
Hi Pia,
Onions are just fine on the reheat, pop them in the wok, job done!
On the RSS feed, if you’ve altered your site in any way, it can alter the feed, you just have to unsubscribe & subscribe again, that puts it right. Hope that makes sense.
Hi Michela,
tip for onions is: find a hunky Italian that likes my cooking :o)
p.s. see the last reply for alerts x
Hi Juliana,
Enjoy! :0)
Thanks Supa!
Glad you liked it!
Definately will give this a go. We too love onions done this way. xxxx
Looks delicious, like always!! I was thinking about you on Father’s Day and wondering what you were cooking up!!?? :)
Very easy to cook this. Love your blog so much. I always follow your blog. Keep it up!
Hi, & thanks so much! Wish you were a bit nearer, love the pizza’s!
Why hadn’t I thought of that?! Thank you.