Crock Pot Caramelized Onions Recipes

Steps:

• Combine onions, margarine and salt in a crock pot.
• Cover and cook on low for 8-10 hours.

Steps:

• Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
• Cook onions on Low until browned and sweet, about 10 hours.

Steps:

• Brown the meat, remove from frying pan to plate.
• Add oil to pan and cook onions until brown.
• Add broth, juice, brown sugar, vinegar and mustard to onions in pan.
• Put half of the onion mixture in crock pot and place the roast on top.
• Cover with the rest of the onions.
• Cook on LOW 8 to 9 hours.

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
• Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
• Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Cut the stem and the root from the onions and leave whole.
• Place the whole onions, butter and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours.
• Different slow cookers will take different amounts of time.
• When done allow to cool before you store them or use them right away.

Steps:

• You can use just about any kind of onion for this--Vidalia, Spanish, yellow--it's your choice.
• Slice the stem and root ends off each onion. Peel the onions, but leave them whole.
• Place onions and butter in crock pot and cook on low for anywhere from 12-36 hours. The onions will get deep golden brown and literally fall apart.
• Use right away or freeze for later.
• Suggested uses: in omelets, sandwiches, soups, casseroles, dips, pasta sauce, or alongside any grilled meat.
• Note: If your crock pot is big enough, you can double the amount of onions.

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
• Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

Steps:

• Cut onions in half; cut halves into 1/2-inch-thick slices.
• Combine all ingredients in a 3 1/2 quart slow cooker.
• Cook, covered, at HIGH 8 hours or until golden brown and very soft.
• Store in an airtight container.
• Refrigerate up to 2 weeks or freeze up to 2 months, if desired.