How-To: Caramelize Onions
There’s no rule saying a recipe needs 2 or more ingredients. With only onions, however, this post for slow cooker caramelized onions feels more like a technique.
Yes, slow cooker caramelized onions!
I think I first encountered the slow cooker method for caramelizing onions on a Food Network rerun of The Kitchen nearly a decade ago. It’s already simpler than standing over a stove, but my update is even easier!
You can freeze caramelized onions as Sunny Anderson suggests, but I prefer to apply them liberally to a vegan cheesesteak or French dip. Combine them with the following recipes for a plant-based version of these famous, savory sandwiches:
How-To: Caramelize Onions
Description
In short, cook 2-4 thinly sliced onions on low for 8-10 hrs stirring occasionally to prevent sticking.
Ingredients
Instructions
- Halve each onion, then peel and discard outer layer (plus any damaged layers). Thinly slice and transfer to a 6-qt/L slow cooker.
- Toss slices with hands using fingers to separate rings. Mound in center eliminating contact with sides as best as possible.
- Cover and cook on low 8-10 hrs. Every 1-2 hrs, remove lid and stir thoroughly. Reshape mound according to Step 2 before replacing lid.
Notes
- Caramelized onions freeze well in zip-top bags or other airtight containers.
- I recommend piling caramelized onions onto a vegan cheesesteak or French dip. Create either – or both! – with my All-Purpose Vegan Cheese Sauce and Flank-Style Vegan Steak.
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