Caramelized Onions in a Slow Cooker

By Monica at              Servings: 4 1/2 cups
  • 6 large yellow onions
  • 2 tablespoons olive oil
Cut the peeled onions in halves and then quarters from pole to pole. Cut each quarter, pole to pole, in 1/4 inch slices. Coat inside of slow cooker with cooking spray. Add sliced onions and olive oil to slow cooker; toss with tongs or 2 forks to separate slices and distribute olive oil. Cover and cook on high for approx. 12-14 hours, until browned to desired color. Keep an eye on them during the last few hours of cooking time; if they begin to burn around the edges, stir, recover, and continue cooking until caramelized throughout.

Cooked onions may be eaten right way or frozen in small portions for future use.

Suggestions uses for caramelized onions:
–as a pizza topping (mushrooms and –caramelized onions are a perfect pairing)
–in an omelette
–on a burger, in a grilled panini or hot sandwich
–on a baked potato
–as a topping for grilled or broiled meat
–stirred into mashed potatoes
–mixed into sauteed greens
–tossed with pasta
–as an appetizer topping (a cracker spread with soft cheese, topped with caramelized onions)
–stirred into dips
–stirred into soups

Refrigerate or freeze. I like this Crock Pot method because it makes a big batch that I can freeze in small portions for use in future recipes. They’re great to have on hand to add some quick pizzazz to many meals. I use small 4 oz. (1/2 cup) mason jars and ziploc freezer bags for freezing mine. I also keep the onion broth that remains in the bottom of the slow cooker. It has amazing flavor that is great to add to soups, sauces, and gravies.

Nutritional information. These are a low-calorie way to add a big flavor boost to your food. For 1/4 cup serving: 28 calories, 1.6g fat, 3.4g carbs, .6g fiber, 1.6g sugar, .4g protein; Weight Watchers PointsPlus: 1


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