I looooove caramelized onions and so does Kamea.
The proper way to cook them on the stove takes time at the stove for about a half hour, cooking them on low, and stirring them every so often. That’s easy and all… But I think I love this way even more. Using my slow cooker allows me to just toss them in the mini slow cooker for a few hours or so and they’re ready. No watching the stove required, no “timing” of meal parts because they’re just waiting for me, and my big enameled cast iron pan isn’t being used so I can use it for other things if needed. Oh, and they store quite well for a couple of days in the refrigerator if needed.
Easy. Flexible. Healthy. –> My kind of food.
The following recipe can easily be doubled or tripled.
Slow Cooker Caramelized Onions (Paleo Gluten Free)
Yield 2 servings
- 1 yellow onion, peeled and sliced
- 1 hefty 3-finger pinch of sea salt
- 2 teaspoons organic grass fed ghee
Place all the ingredients in a bowl and toss well with your hands to coat the onions with the ghee. Transfer them to a mini slow cooker. (Double, triple, or quadruple this recipe and use a larger slow cooker.)
Cook on LOW for 5 to 6 hours, or if you need them sooner, cook them on HIGH for a few hours. Depending on how thick you slice the onions, they could be done sooner or later.