If you are a fan of softened, sweet caramelized onions that perfectly accompany meats, potatoes and add that perfect toppings to thick soups, stay tuned! You can make these delectable sweet onions easily at home using your slow cooker, AND, you can make up batches of this yummy stuff to have year round or give as gifts to fellow caramelized onions aficionados.
The great thing about this recipe and method is that you can do this any time of year, when your home-grown onions are ready, or there is a great sale at the Farmer’s Market, or you simply want caramelized onions. You use as much or as little as you have or prefer. I like to make large batches because I batch-cook and bake almost everything to fit into my preparation plan dealing with physical limitations. I use my 18 quart electric roaster as a slow cooker so I can do about 15 pounds of onions at a time.
I prefer plain yellow onions (they are less expensive and hold less water weight) over the sweet varieties. As the onions slowly cook they give off their natural sugar and the caramelization process produces extremely sweet cooked onions from regular ol’ yellow ones.
CARAMELIZED SLOWCOOKER ONIONS
Onions – peeled and sliced
Extra virgin olive oil – approximately 1-2 tablespoons per pound of onions
Peel and slice onions about 1/4 – 1/2 inch thick.
Drizzle a few tablespoons of olive oil on the bottom of the slowcooker or electric roaster.
Add all the sliced onions.
Pour remaining olive oil over the onions and stir lightly to distribute the oil.
Cover and cook on LOW for 12 + hours (or overnight) or until the onions are deep, rich brown, soft and very sweet.
You can store them in the fridge or freezer.
To can your lovely caramelized onions, you must pressure can because onions are low-acid food. Follow your pressure canner’s manufacturer’s directions.
- Prepare jars, lids and rings for canning
- I use wide-mouth half-pints, quilted canning jelly jars or pints.
- (Wash completely and fill jars with hot water and place lids and rings in hot water while assembling canning session ingredients)
- Prepare canner
- With a funnel, fill the jars to 1 inch headspace
- With a plastic or wood stick, remove any air bubbles. Wipe rims of jars with white vinegar to remove any food or oil which will prevent sealing. Top with lids and rings and tighten to finger-tight.
- Pressure can half-pints for 70 minutes, pints for 75 at 10 – 15 pounds depending on your elevation.
- Let canner cool completely on its own and pressure is at zero. Place the hot, bubbling jar onto a towel and let them sit in a draft-free area for about 24 hours before washing the jars, removing the rings, labeling and storing your onions.
Or you could totally pop open a can and spread some of that delicious onion-y stuff onto crackers, homemade toast, a homemade steak hoagie or eat them off the spoon. They are THAT seriously good.