Prep time: 10 minutes / Cook time: 10 to 12 hours on low
The deeply tantalizing sweet flavor of caramelized onions is a
marvelous way to take dishes from the ordinary to the
extraordinary. The problem is that making them the traditional way
on the stove top is tedious and time-consuming. Good news:
making them in a slow cooker couldn’t be easier! Serve with
Chickpea Sloppy Joes (here) or Tex-Mex Sloppy Joes (here).
Serves 8
8 large Vidalia onions
16 shallots
½ cup extra-virgin olive oil
½ teaspoon salt
1. Halve the onions lengthwise and thinly slice into half-moons.
Slice the shallots. Add the onions and shallots to a 6-quart slow
cooker. Drizzle with the olive oil and sprinkle the salt over the top
and toss to evenly coat.
2. Cover and cook on low for 10 hours, stirring once or twice, if
desired. Check to see if the onions are juicy (they release a lot of
liquid) and golden-brown. At this point you can stop, or for more
concentrated onions and a deeper color, continue cooking for
another 2 hours with the cover ajar. Check the onions every hour
until they reach your desired taste and color.
3. Remove the onions and shallots with a slotted spoon and use
immediately or transfer them to airtight refrigerator or freezer
containers. They will keep in the refrigerator for up to 1 week or in
the freezer for up to 3 months.
Per Serving (½ cup): Calories: 238; Total Fat: 14g; Saturated Fat: 2g; Trans
Fat: 0g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 10g; Cholesterol:
0mg; Sodium: 174mg; Carbohydrates: 28g; Fiber: 3g; Sugars: 17g; Protein:

COOKING TIP: Sweet onions, including Vidalia, Walla Walla, and
Maui, are best for this recipe. If you can’t find sweet onions, add 1
tablespoon brown sugar to the slow cooker along with the olive oil and