A splash of balsamic vinegar makes these Slow Cooker Caramelized Onions irresistibly good. You're going to need a stash for your freezer!
I'm tearing up.
My eyes aren't watering from all the onions I just sliced! I have tears of happiness because I have lots and lots and lots of caramelized onions stashed away in the freezer. And, I love caramelized onions. Using them in a dish is such an easy, healthy and delicious way to add richness and flavor. 🙂
I recently posted a recipe for Pumpkin Pizza with Caramelized Onions and made caramelized onions the traditional way. Of course, they were delicious and a vital topping for the pizza. But, I usually don't have time to stand over the stove-top and keep vigil over the onions for the length of time required. The entire time I wistfully glanced over at my freezer and wished some caramelized onions stowed away.
It was time to pull out the crock-pot and restock.
Tips for Making Slow Cooker Caramelized Onions
For the most part, I make caramelized onions in the crock-pot like everyone else does. Slice the onions, toss them with olive oil and allow them to slow cook on low for 10 hours.
The one thing I do just a bit differently than most...I stir in a splash of balsamic vinegar at 10 hours, place the lid ajar and allow some of the liquid to evaporate for the next hour. The balsamic vinegar enhances the color and taste. But, it doesn't overwhelm the onions at all.
I also drain the onions before packaging them for storage. However, I don't throw away the precious juice. Instead, I freeze it and use it to flavor soups or dishes where broth might be appropriate.
Ways to Use Slow Cooker Caramelized Onions
On burgers...on sandwiches...on pizza...in soups...tossed with vegetables (like green beans)...in Sloppy Janes...or Pulled Pork, stirred into pasta, rice or other grains...or make Caramelized Onion Dip with Greek Yogurt.
In any recipe that calls for caramelized onions!
The list goes on and on and on. What would you do with a stash in your freezer?
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Slow Cooker Caramelized Onions
- 3 pounds yellow onions
- 2-3 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- Uniformly slice onions with a mandolin or knife. I used setting 3 on a mandolin.
- Place onions in slow cooker and drizzle with olive oil. Toss to coat all the onion slices.
- Cover and cook on low for 10 hours.
- Remove lid and stir in balsamic vinegar.
- Return lid and leave ajar to allow liquid to begin evaporating.
- Cook for 1 hour more on low.
- Remove onions from slow cooker.
- Place onions in a colander to drain off liquid. Liquid can be retained for another use.
- Portion and freeze onions in a freezable containers or plastic bags according to needs. ¼ cup portion sizes work well.