Slow Cooker Caramelized Onions Recipe

Instead of straining off the liquid (and onion sugars), just cook with the lid off on high, stirring occasionally. I made these to go with some collards (which needed that extra sweetness from the onion to counter the bitterness of the greens). Worked beautifully!

So easy! I put them into the slow cooker the evening before and let them cook all night. The house did really smell in the morning and for a long time afterwards, but if you put out a bowl of vinegar on your counter it quickly absorbs the residual smell. I used regular yellow cooking onions and didn't add any sugar, which worked great! I have made this a few times and I prefer to make large batches and then freeze them in a few different portion sizes for later use. I don't plan to ever go back to the stove top method!

3.5.19 Used the slow cook feature on my 6-quart Instant Pot®, and the uncooked sliced onions just about filled the pot. They cooked on “less” for about 16 hours. I then used the “saute normal” feature on the pot, and cooked down some of the onion liquid, but did reserve some for today’s dinner, French Dip sandwiches. In a word, these onions are DEEE-LICIOUS! Last night, used them on a grilled cheese and bacon sandwich, and over the weekend, they’ll be heading into some French onion soup. I scooped the caramelized onions into the cups of a muffin tin lined with paper cupcake liners, and then put them in the freezer. When they were frozen, I removed them the muffin tin, and transferred them to a gallon-size zip-lock bag. Caramelized onions add such incredible flavor and sweetness to so many dishes, but they do take some time to caramelize, often time you don't have for a weekday dinner. It is so convenient to already have them on hand, and they can be quickly defrosted in the microwave. If you have a food processor for slicing, this is so very, very simple to make; you just have to allow the slow cooker enough time to work its magic!

I made this and the only thing is, I did it overnight and so the edges of the slow cooker got sort of black. Other than that, the onions were wonderful. I would do it again but during the day so they can be stirred once in a while. I really wasn't upset with the odor of the onions, it wasn't that bad. Next time I would double the amount of onions. Might as well make a big batch. Nice that there is no sugar added. Just the sweetness of the onions.

I made this recipe years ago using whole sweet onions and one stick of butter. Fill the slow cooker about half full of onions, toss in the butter cube, cover and cook on low heat till onions are dark brown and soft. I wrapped each onion individually and froze in a zip lock freezer bag. I froze the resulting juices in ice cube trays and transferred to another zip lock bag. I threw a cube or two into soups, sauces or gravy that needed that extra special something. Same with the onions. They can be easily sliced or chopped when they are partially thawed. I was afraid the entire house would smell like onions, but it smelled more like beef stew. Heavenly!

I made this on the stovetop. Cooked my onions in olive oil and butter combo on medium/high for 10 minutes then added the salt and lowered temp to medium for 40 minutes. Only stirring once every 10/15 minutes. Came out great.

I filled my crockpot to the top! Cooked on normal slow cook in my Insta Pot. After 10 hrs still to crunchy for me. Cooked 25 hrs total, turned off at night and back on next day. They took on a beautiful brown color. Make wonderful French onion soup with this. The juice from the onions was a truly rich flavor to add to the soup. Then froze the rest. Will do again!

Onions turned out great. Doubled the recipe and used my bigger pot on low for 10 hours. Cooked outside on deck so house wouldn't get smelly.

I didn't follow the recipe exactly. I used eight large yellow onions, 1/4 C cooking sherry, 2/3 C butter, and approx 1 Tbsp Montreal Steak Spice. Put it on low in the slow cooker and the aroma kept me in suspense all night. The flavour is outstanding, I will definitely do this one again and again!

I loved the smell of the onions...I added thyme and a bay leaf to 3 large sweet onions and 3 small yellow onions. I shouldn't have added a tsp of sugar as it wasn't needed. they cooked down and caramelized wonderfully. I will always do this if I have the time. so easy to set and go.

I have made these onion many times. Yes..plug the slow cooker outside and doing them overnight is great. Those not used immediately were put in resealable snack bags in the freezer. I used the bagfuls to put in mashed potatoes, gravies and anything else that would benefit from caramelized onions. Use your imagination!

This is officially my new favorite.

Loved this! I had slightly less than 3 lbs of onions but otherwise followed according to directions. I started cooking at 6:30 pm and into overnight. I stirred before going to bed and twice during the night. They cooked 9 1/2 hours before taking lid off and cooking 2 1/2 more (very little liquid to cook down) and stirring twice. The only time Hubby complained his eyes burned were during the first hour. I was fine with it and this was a snap for me. Thanks!

Its so easy to do and amazing taste. Just like. In the frying pan but no watching them cook. Thank you for the recipe.

I thought these cooked really unevenly so in the end it wasn't as hands-off as I'd like it to be. Seems to require a good amount of monitoring and stirring, which still might be easier depending on your circumstances, but I don't see myself using this method again.

HINT: I covered my slow cooker pot with several layers of tin foil to make it air-tight so I don't suffer from onion fumes.

This onion was kinda dry & burners a bit. I’d rather make caramelized onion on stovetop

This recipe I made without the chicken broth and still had plenty of liquid. Do cook another 4 hours to get darker onions and less liquid. My husband used the caramelized onions for everything!!!

This is a good method, but I HIGHLY recommend plugging in your crockpot outdoors if your climate allows . I do mine on a patio table. The smell of cooking onions is way too much to take after a couple of hours.

I have made these onion many times. Yes..plug the slow cooker outside and doing them overnight is great. Those not used immediately were put in resealable snack bags in the freezer. I used the bagfuls to put in mashed potatoes, gravies and anything else that would benefit from caramelized onions. Use your imagination!