Slow Cooker Caramelized Onions
Slow cooker caramelized onions are irresistibly good with a splash of balsamic vinegar and are easy to make in a crock-pot. Effortlessly elevate your next dish.
Servings 12 Quarter cup servings
Calories 67kcal
Equipment
Ingredients
- 3 pounds yellow onions
- 2-3 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
Instructions
- 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.
Notes
See step-by-step pictures and more tips above!
How to Freeze Caramelized Onions
Let caramelized onions cool, then spoon them (with their juices) into an ice cube tray or small freezer bag. Freeze until solid, then pop out the cubes or flatten the bag for easy storage. They’ll keep for up to 3 months and can be added straight to soups, pizzas, or veggies.
Nutrition
Calories: 67kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Sodium: 4mg | Potassium: 165mg | Fiber: 1g | Sugar: 5g | Vitamin C: 8.4mg | Calcium: 26mg | Iron: 0.2mg
