Slow Cooker Caramelized Onions

Many, MANY, way too many times, I have cursed myself for buying a not-particularly-easy-to-store spiralizer. That is until it comes time to caramelize onions for French onion soup. Then I praise myself as genius! There is nothing easier or more tear-free than using a spiralizer to prepare onions for soup. It takes no time whatsoever to get all of the onions beautifully and evenly sliced, and into the pot for cooking or caramelizing. All of the components of the spiralizer can go right into the dishwasher, so clean up is easy as well.

It’s near 90° today, but a change is coming, FINALLY coming, and cool weather is moving in. When cool weather comes in, the soup pot comes out. Today I am caramelizing onions, and, because I am busy and it’s hot outside, I am employing the use of the slow cooker. If you’ve never used a slow cooker to caramelize onions you will thank me again and again for showing you how.

This is an easy way to do it, allows you to go on with your day, and yields delicious, flavorful, creamy onions, that you can spoon right from the crock into your mouth. You can make these in advance of onion soup (or other soups or stews if they require caramelized onions), and store them in the refrigerator for 1 to 2 days, or in the freezer for up to three months. It keeps your kitchen cool, and your hands free for doing other things. You are going to love this method!

Slow Cooker Caramelized Onions

4 Tablespoons butter

3 pounds yellow onions

1 red onion

2 large Melissa’s shallots

2 cloves garlic (optional)

1 Tablespoon Worcestershire Sauce

1/4 teaspoon Montreal Steak Seasoning

1/2 teaspoon freshly ground black pepper

Salt to taste

Set a large (six-quart) slow cooker on low heat. Place butter in bottom of slow cooker, and allow it to melt while you slice the onions and shallots. (I used a spiralizer, it makes things so much easier.) Place onions, shallots, and garlic on top of the melted butter. Sprinkle Worcestershire sauce, steak seasoning, and pepper over the top, and give it one good stir. Allow it to cook for 10 to 12 hours, stirring if the mood hits. During the last two hours of cooking, remove the lid.

Cool to room temperature, and then place into containers to refrigerate, freeze, or use immediately. These are not only good for use in onion soup, but also excellent as a side dish, or on top of a grilled burger, or other grilled sandwich.

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I have a new and delectable recipe for Onion Soup coming l later in the week, but meanwhile, you can use your onions in this local iconic favorite: Famous-Barr’s French Onions Soup.

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