Wait a second here. There is an EASY way to make caramelized onions? In bulk?
How have I lived my life up to this point without considering caramelized onions in a slow cooker?
I love caramelized onions. Sweet and savoury and mellow, they add a certain je ne sais quois to a dish. But they take so long to make! I have cheated and used the quick knock off method, but it is not quite the same.
On a weeknight, I’m not prepared to spend 45 minutes lazily stirring a pan of onions just so I can get a few spoonfuls on my truffle pig pizza.
Making caramelized onions in the slow cooker is so easy: you just slice up enough onions to fill it about 3/4 full, drizzle a bit of olive oil over top, cover and cook on low for 10 hours. Your house will smell amazing.
Then, when they are ready, you can freeze them in individual portions. The frozen onions can be reconstituted by heating them for a few minutes in a non-stick skillet. Maybe with a little butter. Oooh, or some sherry. I love sherry and onions.
My life has changed forever. Here’s the recipe!