This post may contain affiliate links. Please see my disclosure policy
Slow Cooker Caramelized Onions – sweet and buttery caramelized onions that are all done in your crockpot. They turn out perfectly every time, without standing over and stirring the whole time!
I love caramelized onions and use them in a LOT of different ways. But they can take forever to cook on the stove top, and can be so finicky to get just right. You can’t have them too hot, too low, stir just the right amount etc.
Making caramelized onions in the crockpot is very hands off, and they turn out perfectly every single time!
Why You’ll Love This Recipe
- So easy, very hands off! You really just have to stir them a couple times during the whole cooking process, so you really can just forget about them.
- Really fool-proof. Anyone can make these, no questions asked. It isn’t very beginner level recipe with expert level results!
- It looks like it makes a lot, but you can use them in a lot of different recipes, and they last for awhile in the fridge, so don’t worry you are making too much.
What You’ll Need
- Large Sweet Onions
- Butter
- Salt
- Sugar
How To Make Slow Cooker Caramelized Onions
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Thinly slice onions and arrange in the base of your crockpot. Separate the rings, so it will pile up rather high.
- Sprinkle salt and sugar evenly over the top and arrange little pats of butter over the top of the onions.
- Place the lid on and cook on high 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 in the bottom.
- Cover, with the lid propped open slightly for the moisture to escape. Cook for 2 more hours.
- After 2 hours the onions should be a deep golden color with the liquid all evaporated .
- Remove the onions and serve as desired.
How To Serve Caramelized Onions
- It makes a great topping for sandwiches, Burgers, Hot Dogs, Brats, Grilled Cheese or anything else.
- Caramelized Onion Dip
- French Onion Chicken
- French Onion Pork Chops
- French Onion Soup
- French Onion Mac and Cheese
Yes, they actually freeze really well. So if you make a very large amount, you can divide them into smaller portions, what you would use for each recipe, and store in an airtight container or in a zip top plastic bag, so you can flatten to get the air out, in the freezer. Thaw in the fridge and 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 lots of stores will have a sweet yellow or white onion, you can use whatever is available.
Yes, I called for butter in the recipe, and often times when I make it on the stovetop I use a combination of both. So you can use whatever you like. You need about 4 Tablespoons for 3 large onions, so any combination up to that amount will work great.
Caramelized onions are great leftover. Just put them in an airtight container in the fridge for up to a week. You can warm them up in a skillet or just add them to the recipe as called for.
More Crockpot Recipes To Try
- CrockPot Chili
- Crockpot Chicken & Gravy
- Slow Cooker French Dips
- Crockpot Hashbrown Casserole
- Crockpot Tortellini Soup
- Slow Cooker Pork Roast
- Slow Cooker Balsamic Pork
- Crockpot Breakfast Casserole
Slow Cooker Caramelized Onions
Instructions
- Thinly slice onions and arrange in the base of your crockpot. Separate the rings, so it will pile up rather high.
- Sprinkle salt and sugar evenly over the top and arrange little pats of butter over the top of the onions.
- Place the lid on and cook on high 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 in the bottom.
- Cover, with the lid propped open slightly for the moisture to escape. Cook for 2 more hours.
- After 2 hours the onions should be a deep golden color with the liquid all evaporated .
- Remove the onions and serve as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
This is the easiest way I’ve ever seen to make caramelized onions! I love this because I put caramelized onions in just about everything, so I can’t wait to make these.
I love adding these over the top of a juicy steak!
I tried it and it turned out really good! Will make caramelized onion this way from now on!
I use caramelized onion a lot in my kitchen! I will make your recipe next time!
Can these be put in the freezer
Absolutely! I like to put them in a freezer safe plastic bag, so I can press all the air out and store them flat. They will last for probably 5-6 months.
OMG! Thank you so much. I have been trying to caramelize onions forever and it never works. I either burn them or they are under cooked. I can’t wait to try this method.
Can I add balsamic vinegar too? As normally I do it with balsamic vinegar. Thanks.