Ok, so I tried this and it mostly worked. My crock doesn't get hot enough on low, and the lid kept in too much moisture. The stewed onions still tasted awesome, but they were runny and didn't have the concentrated flavor of the stovetop.
Next time I'm going to try this with my crock on high the lid partially off for part of the cooking time.
Julia Winter wrote:OK, so the recipe is:
-fill crockpot with sliced onions and fat
-run on high (with the lid on) until onions are translucent
-switch to low and take off the lid, run it overnight on low
Am I right? I figure you could vary the fat depending on what you have and what you like.
Derek Brewer wrote:
That looks so good. I can't believe I never thought of using a crock pot for caramelized onions! Did you set it to low or hi?
Julie Bernhardt wrote:I’ve canned them too, and used jelly jars because I didnt want to have leftovers after opening a jar.
Ive also canned them with bell peppers and mushrooms. I always use a crockpot.
Please don't jar up carmelized onions. These are not an acidic food and thus would require pressure canning to be safe. Carmelizing them really reduces their volume, so you'll probably find room in your freezer!
Inge Leonora-den Ouden wrote:Probably the crock pot is non-existing here too (like with Skandi in Denmark). So I don't have one. I never made caramelized onions, I always sauté them (or stir fry).
Maybe I can make caramelized onions in the oven? Can someone explain me how to do that, please?