Caramelised Onions, A Shared Recipe

by Barry on June 3, 2010

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.

Caramelised onions

Makes 3lb 8oz Caramelised onions
Prep Time 10 mins
Cooking Time 12-14 hours

  • 3lbs 8oz Red and white onions, peeled
  • 4oz Unsalted butter, sliced


  • Set the slow cooker (crock pot on high for 15 minutes)
  • Thinly slice the onions, I used a V Slicer
  • Chopped-onions

  • Lay the onions in the slow cooker and put the sliced butter on top
  • Chopped-onions-butter

  • Turn the heat down to low and cook for 12 –14 hours
  • Stir once or twice or just leave them over night
  • Caramelised-onions


  • Slow cooker (crock pot)

Shopping List

  • Onions
  • Unsalted butter
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{ 15 comments… read them below or add one }

Sophie June 3, 2010 at 3:54 pm

A lovely recipe but I never add butter. I love it with balsamic vinegar!

Hannah June 3, 2010 at 8:28 pm

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

Supa June 5, 2010 at 11:38 am

I am definately going to try this, it’s winter here in South Africa so I am using my slow cooker a lot.

Juliana June 8, 2010 at 4:21 pm

Thank you so much for the recipe, I sure can use it :-)

Michela June 10, 2010 at 3:28 am

..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!!!

Pia (Taga_Luto) June 10, 2010 at 9:16 am

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.

Barry June 15, 2010 at 3:07 pm

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.

Barry June 15, 2010 at 3:08 pm

Hi Michela,
tip for onions is: find a hunky Italian that likes my cooking :o)
p.s. see the last reply for alerts x

Barry June 15, 2010 at 3:09 pm

Hi Juliana,
Enjoy! :0)

Barry June 15, 2010 at 3:09 pm

Thanks Supa!
Glad you liked it!

Diane June 18, 2010 at 5:31 am

Definately will give this a go. We too love onions done this way. xxxx

Kate June 22, 2010 at 6:51 pm

Looks delicious, like always!! I was thinking about you on Father’s Day and wondering what you were cooking up!!?? :)

Surrey pizza delivery August 16, 2010 at 1:42 am

Very easy to cook this. Love your blog so much. I always follow your blog. Keep it up!

Lesley August 17, 2010 at 10:13 am

Hi, & thanks so much! Wish you were a bit nearer, love the pizza’s!

Prashen January 22, 2011 at 2:10 pm

Why hadn’t I thought of that?! Thank you.

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