Slow Cooker Caramelized Onions – sweet, buttery caramelized onions that are all cooked in your slow cooker. They turn out perfectly every time, without standing and fidgeting all the time!
I love caramelized onions and I use them in MANY different ways. But they can take forever to cook on the stovetop and can be so hard to get. You can’t have them too hot, too low, stir just the right amount, etc.
Making caramelized onions in the slow cooker is super convenient, and they turn out perfectly every time!
Why you will love this recipe
- So easy, very convenient! You just need to stir them a few times during the whole cooking process so you can really forget about them.
- Truly infallible. Anyone can make them, no questions asked. This is not a beginner level recipe with expert level results!
- Looks like a lot, but you can use them in so many different recipes, and they last a while in the fridge, so don’t worry you’re overdoing it.
What you will need
- large sweet onions
How to make slow cooker caramelized onions
Be sure to scroll down to the recipe card for full measurements and instructions!
- Finely chop the onions and arrange them in the bottom of your slow cooker. Separate the rings, so it will stack quite high.
- Sprinkle salt and sugar evenly on top and place small knobs of butter on top of the onions.
- Put the lid on and cook over high heat for 5 hours. No need to stir during this time.
- After 5 hours, stir the onions. They will be a light golden color with lots of liquid at the bottom.
- Cover, with the lid slightly open to allow moisture to escape. Bake another 2 hours.
- After 2 hours, the onions should be a deep golden color with the liquid evaporated.
- Remove the onions and serve as desired.
How to serve caramelized onions
Yes, they freeze really well. So if you’re making a really large batch, you can divide them into smaller portions, which you would use for each recipe, and store them in an airtight container in the freezer. Thaw in the refrigerator, then use as called for or desired in a recipe.
You want to use something that is labeled as a sweet onion. Vidalia onions are the most common and are delicious. But many stores will have a yellow or white sweet onion, you can use whatever is available.
Yes, I called for butter in the recipe, and often when I make it on the stovetop I use a combination of the two. So you can use whatever you want. You need about 4 tablespoons for 3 large onions, so any combination up to that amount will work just fine.
Caramelized onions are great leftovers. Just put them in an airtight container in the fridge for up to a week. You can reheat them in a skillet or simply add them to the recipe as requested.
Preparation time 10 minutes
Cooking time 7 hours
Total time 7 hours 10 minutes
- 3 large sweet onions the size of a softball
- 4 tablespoons of butter
- 1 teaspoon of salt
- 1 teaspoon of sugar
Amount per serving calories 66Total fat 6gSaturated fat 4gtrans fat 0gUnsaturated fats 2gCholesterol 15mgSodium 313mgCarbohydrates 4gFiber 0gSugar 3gProtein 0g
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a guide.
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