Crock Pot Caramelized Onions

From: Helen Hes

On Sep 6, 2008

We have an overabundance of onions at the moment, thanks to our online supermarket supplying a 2.5 KG bag of onions, even though we didn't order any. I made these yesterday and they are divine! My only concern is that there seemed to be a lot of liquid produced - in the end I turned the crock pot up to high and took the lid off to try and reduce the liquid and that was successful. I'm blaming the onions rather than the recipe for that since nobody else seems to have had the same issue and the onions have clearly been in storage for some time. It made absolutely no difference to the taste or the smell when it was cooking. Thanks, Mirj!

From: EmilyStrikesAgain

On Jun 1, 2008

Very good and VERY simple. I halved the recipe (1.5 lbs. onions and about 1/4 cup butter). Next time I think I will use less butter, as there was too much liquid in the crock pot and I had to remove it at times. The end result was delicious, but not quite caramelized onions... I think the excess butter made them sweeter than usual. It took about 11 hours total, with the final 4 hours on high.

From: Michelle S.

On Dec 17, 2002

You cannot get any easier than this for carmelized onions. I was worried at first, I put them in the old fashioned tall crockpot. You need the surface for them to carmelize properly. I did finally turn it up on high in the am and with 3 hours PERFECT carmelized onions. I mixed them in with garlic mashed potatoes to serve with BBQ ribs. The rest will be turned in French Onion Soup. Thanks Mirj for the great recipe!!!

From: Miss Annie

On Oct 26, 2004

Thank you, thank you, Mirj! This recipe couldn't be easier, or better. I tried this last night, and woke up about 3am wondering who was cooking....then I remembered. Sweet dreams indeed!! I tasted these babies this morning and I was not disappointed in the flavors. I let them cool, then popped them in a freezer bag to use later on my carnitas, or fajitas this holiday season. Thanks again for sharing your recipe. Definately a keeper in my printed book!!