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 down to the recipe card to get the measurements and full 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.
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
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!
Ingredients
- 3 large softball sized sweet onions
- 4 Tablespoons butter
- 1 teaspoon salt
- 1 teaspoon sugar
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 Information
Yield
8Serving Size
1Amount Per Serving Calories 66Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 313mgCarbohydrates 4gFiber 0gSugar 3gProtein 0g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Beth says
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.
Allyson Zea says
I love adding these over the top of a juicy steak!
Sandra says
I tried it and it turned out really good! Will make caramelized onion this way from now on!
Catalina says
I use caramelized onion a lot in my kitchen! I will make your recipe next time!
kathy winchester says
Can these be put in the freezer
Erin S says
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.
karen says
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.