Slow Cooker Caramelized Onions are a great way to add flavor and texture to a ton of dishes.
BUTTERY, SWEET, and delicious, they are EASY to make and store for later!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Slow Cooker Onions
These onions are just about the best thing you can make in a slow cooker!
I love caramelized onions and how versatile they are. Add them to sliders, on top of a steak, or even some eggs for breakfast.
I like my onions like they are in French onion soup. Golden brown and sweet.
But who has the time to stand around stirring them? I don’t!
Which is why I let my crock pot do all the low and slow cooking and I just sit back and enjoy them later.
what is the difference between caramelized onions and sautéed onions?
Sautéing is cooking until the onions are tender over moderately high heat.
Caramelizing is cooking over low heat and allowing the sugar to cook until they are browned and very sweet.
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Can you put raw onions in slow cooker?
You sure can! I add my onions right after I slice them!
How thick to I need to slice them?
I like to use larger onions for less prep and keep the slices less than 1 inch thick.
How to caramelize onions in the crock pot
STEP ONE: Slice the onions no more than 1 inch thick. Separate the slices and add to the crockpot bowl.
STEP TWO: Add the butter and stir to coat. Cook on low for 10 hours stirring occasionally.
STEP THREE: The last hour or two, crack the lid so the juices can evaporate to get the jammy texture.
STEP FOUR: Remove and cool. Store how you like.
what onions do you use for caramelized onions?
I like white, Vidalia, or sweet onions for this recipe. White onions are lower in moisture so they caramelize easier and quicker.
Red onions caramelize nicely but they have a strange color at the end. I prefer standard yellow onions.
Do you use oil to caramelize onions?
You can use an oil like olive oil or peanut oil but I prefer good old fashioned butter.
Just be sure to use real butter and not margarine. It has too much water in it.
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Is 4 hours on high the same as 8 hours on low for a crock pot?
Not necessarily. It’s just the time it takes to get to the correct cooking temperature.
The best conversion is to take the low temperature cooking time and subtract 4 hours to get the cooking time on high.
To go from high to low, just add 4 hours to the time.
Freezing Caramelized Onions
These onions are perfect for meal prep or making ahead. Keep them in the fridge for up to a week or freeze them for up to 3 months.
Ways to use crockpot caramelized onions
- sliders & sandwiches
- bruschetta & crostini
- top a wheel of brie
- pizza topping
- stews & soups
- dips & spreads
- top your chicken, pork chops, and steaks!
Don’t spend hours of cooking and stirring when you can let your slow cooker do all the work and you can have delicious caramelized onions whenever you have a craving!
Take Two Tapas Tips for Crockpot Caramelized Onions
- Crack the lid to allow for evaporation. This gives the onions a jammy texture and allow the flavors to concentrate.
- Check in on them every now and then if you can or know your slow cooker before you make this recipe.
- Add balsamic vinegar, Worcestershire sauce, brown sugar, or alcoholic spirit for extra flavor!
- Freeze them in small portions (ice cube trays are great for this) to easily add to recipes.
- If your slow cooker gets a little hot on the edges and the onions start to burn, use a spatula to scrape them off and into the center of the pot.
- Season with salt and pepper if you want but I like to keep mine plain.
Other condiments to try
- Blooming onions dipping sauce
- Whole grain mustard
- Alabama white sauce
- Pickled red onions
- Beer pickles
- Roasted garlic spread
Caramelized Onions Recipe
- 3 lbs yellow onions
- 4 tablespoons butter
- Slice the onions no more than 1 inch thick. Separate the slices and add to the crockpot bowl.
- Add the butter and stir to coat.
- Cook on low for 10 hours stirring occasionally.
The last hour or two, crack the lid so the juices can evaporate to get the jammy texture.
- Remove and cool. Store how you like.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 25mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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