Caramelized Onions
- Total Time
- 12 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds onions, thinly sliced
- 4tablespoons unsalted butter
- ¼cup balsamic vinegar
- ¼teaspoon salt
Nutritional analysis per serving (6 servings)
168 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 3 grams protein; 109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in the container of a crockpot (or other slow cooker). Cover and cook on low heat for 12 hours. Serve with pork, swordfish or tuna, grilled eggplant or roasted or grilled chicken.
Private Notes
Comments
You can buy throwaway Slow cooker liners that are inexpensive and greatly help the cleanup.
Just search Amazon or whomever for disposable crock pot liners. My local grocery carries Reynolds brand (as in Reynolds Wrap) and the Kroger (house) brand. The house brand liners work fine and are cheaper.
Hope this helps with keeping your cooker clean.
Tried this. Much prefer The old-fashioned Julia Child method, which usually takes a couple of hours, 5lbs of onions, a bit of butter, a bit of olive oil, start covered, then once the onions start to give up their liquid, uncover, crank the heat up a tiny bit, and stir every five minutes. Ties you to the stove, for sure, but the result is much richer. I make batches then portion out into freezer bags and freeze (which they do, beautifully).
Word of warning - this leaves a burnt onion smell in the cooker that is practically impossible to get out - even with baking soda/vinegar, etc. Make at your own risk. For me, it isn't worth it.
I made this in a mini instapot on medium slow cook for 12 hours. Came out great and was juicy, so easy cleanup. Because it is a 3 quart device, I halved the recipe. I didn’t think trying to pack it full was a good idea.
I tried a similar recipe in my instapot slow cooker mode on low. They didn’t get very brown, but worked well in French Onion soup. If I try again I will use the high setting.
Patience is rewarded with this recipe. After 8 hours I was skeptical of the lo heat setting as others have said. After 10 hours I was sold . At 12 hours I was sold. I did finish it off with an additional hour on high heat to complete the reduction. I also kept the slow cooker lid slightly askew to allowing steam to escape.
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