Slow cooker caramelized onions are a delicious and easy treat. The deeply sweet and savory goodness of slowly cooked onions adds next level flavor to any dish.
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To make this easy caramelized onion recipe all you need are:
- Onions - sliced
- Olive oil
- Non-stick spray
Does anyone out there absolutely despise cutting onions? I do! Maybe it's because I have super sensitive eyes. The minute I start slicing - the tearing and burning start.
But, I had to come up with a solution because these crock pot caramelized onions are THAT good. There is almost no limit to the delicious recipes you can add them to. Cheesesteaks, burgers, slow-cooked steak and more can be taken to a whole new level by adding perfect caramelized onions.
Making caramelized onions in the crockpot is the easiest first step when making delicious French onion soup! Plus, there is nothing better to keep beside your BBQ when you are grilling.
Have I convinced you that you need to make these yet??
🥣How to
Before Cooking
- 🧅Start by slicing the onions.
- 🧅Spray your slow cooker with a non-stick spray (an olive oil sprayer is great for this as well).
- 🧅Add raw onions into your slow cooker.
- 🧅Drizzle with olive oil
- 🧅Cover and cook on low heat for 10-14 hours.
How I deal with sensitive eyes
I dread cutting onions! There are a million different suggestions all over the internet for slicing onions without impacting your eyes. The only thing that works for me is to wear a pair of tight-fitting swim goggles.
I know I look ridiculous, but it really works. (No, I will not be sharing pictures of this🙃!!)
During cooking
- 🧅If you can, stir your onions a few times during the cooking process. (This is one of the rare occasions where it is ok to open your slow cooker during cooking!) This is a nice, but optional step.
- 🧅Your crockpot caramelized onions are ready to go when they have reached a deeper color of brown. They will have a naturally sweet flavor that is irresistible in everything from grilled cheese to beef stew!
Note
You may notice that your caramelised onions are sitting in a lot of liquid after several hours of cooking. This is natural. To compensate, cook with the lid off for the last 2-3 hours of cooking time. This will allow for evaporation and make your onions nice and thick.
You can also choose to (very carefully) drain off some of the liquid. This "onion juice" can be used in soup or other recipes.
🧅Type of onion to use
This recipe is great with just about any kind of onion. Red onions, yellow onions, white onions, and even shallots are great with this simple recipe. Sweet onions such as Vidalia onions are especially delicious and will add great extra flavor wherever used!
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↕️Alterations/substitutions
Caramelized onions are delicious when cooked on their own. However, if you feel you would like to enhance the flavor further you can add:
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar or honey and
- 1 teaspoon salt
You can even also add a tablespoon of Worcestershire sauce.
Melted butter can be used in the place of olive oil as can canola oil or avocado oil. Each of these will produce a slightly different flavor.
If you try more than one, please share your favorite in the comment section below!
Storing cooked onions
Once cooked, this onions recipe can be stored in either the fridge or freezer. Refrigerated caramelized onions will last for about a week or so. Frozen should last for 3-4 months.
Regardless of where you choose to store them, your onions should be stored in an airtight container or zip lock bag. Freezing in small portions will allow you to pull out just right the amount each time.
If you love this recipe...
Please let me know in the comment section below!
❓Why use a slow cooker
Of course, onions can be caramelized the traditional way - stove top. But that can be a smelly, splattering mess requiring constant stirring and oversight. Not to mention a long time of standing over the stove. Using your slow cooker to make caramelized onions is easy (lazy!). You just slice, dump and walk away!
😉Hints & hacks
- Due to the long cooking time, I often set this dish to cook overnight.
- Some crockpots cook faster than others. The first time you make this recipe, it might be helpful to be able to check in on it every few hours, just to make sure nothing is burning.
- Want a huge batch? This recipe can be doubled or tripled. You may need a longer cooking time, though.
- Need it a little faster? This recipe can cook on the high setting for 5-8 hours.
- Looking to make it even lazier? Try using a slow cooker liner for minimal clean-up.
- In the market for a new slow cooker? I love mine!!
📖 Recipe
Slow Cooker Caramelized Onions
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- Knife and cutting board
- measuring spoon
Ingredients
- non-stick spray of choice
- 3 lbs onions sliced
- 3 tablespoon olive oil
Instructions
- slice onions
- spray slow cooker with non-stick spray
- add onions to slow cooker and drizzle with olive oil
- cover and cook on low for 10 hours
- move lid so that slow cooker has several open inches at the top. This will allow extra liquid to evaporate and give your onions a nice, thick consistency.
Final Step
If you love this recipe, please let everyone know by giving it a star rating and leaving a comment. This will help my business to grow and allow me to keep on testing and sharing free recipes with you.😊
Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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PJ (she/her) says
I am so interested in making carmelized onions in my slow cooker and even MORE after reading you can use a liner. Talk about the height of laziness. My crock is quite heavy and I really dislike having to risk breakage when cleaning it. Thank you for sharing your recipe!
The Lazy Slow Cooker says
Awesome! I love hearing that (and I am a big fan of liners for the same reasons!!). Enjoy your onions!!
Jerzi says
Hi. I know im a little late to this but I love your recipes! I am subscribed and save a LOT if your recipes! 😁 for this recipe i havr a question.. do you leave the lid open like that thr while 10 hours? Or after the 10 hiurs? Sorry im a little confused on this one
Susan says
Hi! Thank you so much for your kind words...I am so happy you like the recipes! You really have three choices here. 1. Leave the lid slightly askew all 10 hours to allow the juices to evaporate slowly. 2. Cook with the lid on for about 8 hours and the remove it complete for the remaining time. 3. Keep the lid on all the entire time and drain the juice (great if you are making soup). I use method 2 most frequently.
Thank you for asking this question - I will update the post to make it more clear.