Friday, January 8, 2010

Caramelized Onions

For those who love caramelized onions, the crock will be your new best friend.  In omnivore times, before discovering the wonders of the crock, this Vegetarian Slow Cooker would dutifully stand at the stove for nearly an hour or more, and go through the process of caramelizing onions to perfection for whatever cuisine was to be featured for the day - usually French Onion Soup.  Then came the crock.  After slicing and tossing, and possibly one or two stirs,  the result was exactly the same as the laborious stove top method. As these onions are allowed to cook in their own juices they slowly transform into the thick, deep, rich, sweet taste we all know and love.  These take a while in the crock, but it matters not if one plans ahead.  They keep in the fridge for quite a while. These are fabulous for tossing into vegetable side dishes, pastas, pizzas and perfect as the classic base of a French Onion Soup.  Slice as many or as little as you like.  The end result is the same.

Winner, Loser, or Meh

These are true winners.  I  have been making them for years.  Watch this carefully at the end until you know the quirks of your own crock because they can go from underdone to perfect to over done in plus or minus an hour.  I have made these in many types of crocks and each one has its own heat settings and quirks.  If you use a black crock, you may need to stir them once or twice in the first 6 hours as the black crockery causes the edges to burn slightly.  Even if you don't do this, it won't be fatal. 


I used a 2 1/2 - 3 quart crock for this. A larger crock can be used for bigger batches.

  • As many or as few onions as you like, peeled, sliced thin  (for this batch I used one giant onion)
  • 1-2 tsp butter or olive oil for every medium sized onion (I used 1 Tbls for the super giant onion)
  • (optional) 1/2 clove garlic, minced, for every 1-2 medium onions (I used Christopher's jarred, 1 clove equivalent)
Spray crock with no stick spray.  Add ingredients in order listed.  Stir. Cover and cook on high 10-12 hours. Check and stir once or twice to make sure the edges are okay. In my 3 quart crock high is what works.  In my 6 quart crock low is what works.

1 comment:

  1. I plan on trying this out soon...I recently discovered the JOYS of caramelized onions using my cast iron skillet....but it takes years it seems. We eat them on fried potatoes, in mashed potatoes, over pierogis...and the list just keeps going. I am so excited to make a pile of them to keep in the fridge. Thanks!