Effortless Small-Batch Caramelized Onions in a 2-Quart Slow Cooker

 

I’m obsessed with the sweet, jammy magic of caramelized onions, but standing over a skillet for an hour? Hard pass. That’s why I downsized my old overnight crockpot method into a tiny 2-quart version — just enough golden goodness for topping steaks, smashing onto burgers, or turning a humble grilled cheese into a masterpiece.

Grab a mandoline (or spiralizer), toss everything in, and let the slow cooker do the heavy lifting. By dinner, you’ll have silky, deeply flavored onions ready to steal the show—no babysitting required.

Slow Cooker Caramelized Onions (Small Batch)

1½ T. butter

2 medium Melissa’s yellow onions, thinly sliced

1 small Melissa’s red onion, thinly sliced

1 small Melissa’s shallot, thinly sliced

1 t. Melissa’s minced garlic

1 t. Worcestershire sauce

⅛ t. Montreal Steak Seasoning

⅛ t. freshly ground black pepper

Salt to taste

 Turn your 2-quart slow cooker to Low. Drop in the butter and let it melt while you slice.

Use a mandoline or spiralizer for speed; aim for ⅛-inch slices.

 Pile onions, shallot, and garlic (if using) over the butter. Drizzle with Worcestershire, sprinkle steak seasoning and pepper; stir to combine.

 Cover and cook on Low 8-10 hours. Stir only if you walk by.

 Remove lid for the final 1-1½ hours to evaporate liquid and intensify color/flavor.

Cool, then refrigerate (1 week) or freeze (3 months) in small portions.

Freeze in ice-cube trays for instant burger upgrades.

These onions are sweet, savory, and stupidly versatile. Mound them on a cheeseburger, stir into French onion dip, or crown a perfectly seared steak. Your future self (and your taste buds) will thank you.

 Yield: ¾–1 cup

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Mini Gruyere & Chive Egg Custards for Two

 

If you’re anything like me and live for that perfect relaxing weekend, this recipe for Mini Gruyere & Chive Egg Custards for Two is about to become your new obsession. It’s the ultimate make-ahead, scale-down dish that screams “I woke up fancy” but takes zero effort. Whether it’s a random Tuesday or a cozy Sunday morning, these custards deliver big on flavor and that “ooh, you shouldn’t have” presentation without chaining you to the kitchen. Plus, clean-up is a breeze considering that the only equipment you will need is a mini blender that pops right into the dishwasher.

These little custards are creamy, cheesy, and spiked with just the right amount of chives for that fresh, herby kick. They come together faster than you can say “mimosa,” and you can prep them the night before for a stress-free morning. Next time I whip these up (and trust me, I will), I’m piling on a bit more grated Gruyere for that golden, cheesy crust—because who doesn’t love extra cheese? Here’s how to make brunch magic for two.Mini Gruyere & Chive Egg Custards for Two

½ c. coarsely grated Gruyere – NO substitutions! (plus a little extra for topping, if you’re feeling it)

2 T. chopped fresh chives 

 3 large eggs

¼ t. instant minced onion

⅜ c. whole milk

1 oz. cream cheese, softened

⅛ t. freshly grated nutmeg

Freshly ground black pepper and a pinch of salt

 Preheat oven to 350°F and set the rack in the middle.

Butter two 6-oz ramekins and sprinkle ¼ c. Gruyere and 1 T. chives into each.

 Toss the eggs, minced onion, milk, cream cheese, nutmeg, a few grinds of pepper, and a pinch of salt into a mini blender (or regular blender if that’s what you’ve got). Blend until smooth.

 Pour the egg mixture over the Gruyere and chives in the ramekins.

 Bake for about 22 minutes, until puffed, set, and golden. Serve warm or at room temperature for maximum brunch vibes.

Pop these in the fridge overnight if you’re prepping ahead (that’s where these lidded ramekins come in SO handy), then bake when you’re ready. Pair with a side of fruit or a quick salad, and you’ve got a breakfast that looks like you spent all morning on it. Spoiler: you didn’t.

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