Crock Pot Caramelized Onions
"These are the most wonderful tasting onions I have ever had You'll never stand at the stove again once you've made these. If you can get Vidalia Onions there the best, If not any sweet onion will do. It's almost impossible to overcook this, so go for the deepest brown. Use the onions and liquid to flavor soup, stock and stews. They make wonderful additions to risotto, a perfect pasta sauce, and the world's best pizza topping (first drain off the liquid). Onions can be stored in zippered plastic bags in the refrigerator up to 2 weeks, or in the freezer up to a year. If you try these please rate it."
photo by Sharon123
- Ready In:
- 12hrs 10mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 2 1⁄2 lbs sweet onions, peeled (Leave whole)
- 1 (10 ounce) can chicken broth or (10 ounce) can vegetable broth
- 1 teaspoon garlic, Minced (optional)
- 1⁄2 cup butter
directions
- Cut the stem and the root from the onions and leave whole.
- Place the whole onions, butter and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours.
- Different slow cookers will take different amounts of time.
- When done allow to cool before you store them or use them right away.
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Reviews
-
I have recently developed a liking to carmelized onions and this was great for preparing and fixing but I think I prefer them out of the frypan better. -
I cooked these overnight and they were a quite brown when I checked them in the morning, but oh so tasty! Thanks Johnney! -
Absoltely wonderful and super easy! Made exactly as stated. Served with filet mignon along with sauteed mushrooms, and these were gobbled up first! Would also be great for french onion soup. Have put in my favorites cookbook. Thanks for an easy and delicious recipe, Johnney! -
This was a super easy way to create these flavorful onions! The broth and the onions are a wonderful addition to meat, vegetables, or a soup. I will make this a regular step to my cooking!
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John:Great way to handle onions and you are right on about using them as pizza topping. The aroma was in the house was wonderful.
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RECIPE SUBMITTED BY
Johnney
Bakersfield, California
<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A>
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