Powered by Blogger.

Caramelized Onions, slow cooker style

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Along with the garlic, we also were given about 5 pounds of onions. Too many onions for just the two of us, unless we did something specific with them. Two choices, dice and freeze for future needs or cook them. We decided to do both, dice the red ones and caramelize the yellow onions.........

We already had 4 large onions in our pantry, two of which were beginning to sprout! Time to get slicing! Now I must say that this was the first time I have made caramelized onions and as such I made one mistake. Nothing that prevents us from enjoying those lovely onions, mind you, but a mistake just the same.

Our slow cooker has a clamp on each end. This is intended for securing the lid when taking the cooker to a shared meal. However I have found through my own learning process, that many foods I cook do better being cooked with the clamps in use. It seems this keeps more steam/moisture in the cooker. All my previous failures with using the old slow cooker I had, was always overly dry, tough, almost burned food.

You can bet that the next time when we make these onions I shall use the clamp for the first half of the time and remove the clamps for the remainder of the cooking. These onions are an all day project, so start early, because you won't be able to sleep if you cook these at night, the smell is that delicious!

Caramelized Onions
adapted from: all those cooks out there in the blogspere!
makes about 6 cups finished product

Lots of onions
olive oil

Peel and slice onions, I will use thinner slices next time.

Fill your slow cooker, then drizzle with 3 T olive oil.

Cook 8-10 hours on high. It may take longer.....

At about the half way point.

Almost done. I knew then, that there was too much moisture.

Caramelized Onions, a slow cooker recipe
Caramelized Onions, a slow cooker recipe
Brown food is not photogenic, but this is the color you are going for. 

Let cool, then package for the freezer. 

I know we will make these again. On our list to use these in and on are, Caramelized Onion pizza, stirred into savory muffins, chopped and added when de-glazing a pan for a delicious sauce, added to scalloped potatoes with sausages. At this point we are out of caramelized onions!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
weekend potluck @ the country cook


  1. Love this idea instead of just storing the onions! Fixing to have two rows of winter onions to pull about mid February, I know what I will be doing with quite a few!

  2. this is exactly the best and only way to cook mushrooms in my opinion

  3. Best use for caramelized onions, in my opinion? French Onion Soup! This makes me crave some.


We appreciate your visit and encourage comments, questions and general conversations!

Back to Top