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Crock Pot Carmelized Onions
5-6 large onions, any kind youlike I used Vidalia but red work nicely too
1 1/2 – 2 cups of water or homemade stock
2-3 tablespoons of butter or coconut oil (Butter is Better)
1/2 teaspoon salt
Peel and slice onions thinly, place into crock pot withbutter and enough water to cover. Set on low for 8-10 hours or overnight. Remove lid, add salt, pepper if desired and increase temperature to high.Stir frequently until rich in color. This can be done in a skillet for faster results. Over stirring causes the onions to break down and get a bit stringy but they still taste pretty yummy.
Refrigerate until needed, will store for 2 weeks.
Note: The more butter you use the easier they will brown. I used just two tablespoons. Up to 1/2 cup of butter is standard.
whole30 paleo vegetarian vegan