that happens when you cook a bunch of onions, low and slow with butter. They become sweet, almost smoky with a depth of flavor that you’d never believe could come from the sharp, acrid taste of fresh onion.
As the base for French Onion Soup, piled on top of leftover roast beef in a sandwich or strewn over a pizza (maybe with some sliced granny smith apples and fontina cheese? How good does that sound? Yum.)
But the thing is, to make really good caramelized onions, you have to be prepared to babysit a skillet of onions for 40 – 60 minutes or longer. You have to make sure not to get antsy and turn up the heat. You always, always end up with far less than you thought you would. And you always wish you’d cut a few more, no matter the tears.
No more, my friend, no more. Let me introduce to you your new favorite condiment. A tablespoon or two makes quick soups taste like they’ve been simmering all day, a sandwich just that much better, and don’t even get me started on the homemade French Onion dip you’ll be making for football games. This lasts forever in your fridge (literally, months) and costs pennies per serving. Introducing Caramelized Onion Marmalade, made in your slow cooker.
assuming you have a 4.5 quart slow cooker or larger
- A lot of yellow onions. Probably 3-5 pounds of them, sliced in about 1/4″ slices
- One stick of butter (if you have a 3-quart or smaller slow cooker, I’d halve the butter)
Slice as many onions as will fill your slow cooker. Really, pack them in, as many as you can. Then place the stick of butter on top of the mound, tilt the lid just slightly and turn on your slow cooker to low.
After about three to four hours go ahead and stir and then place the lid on as normal (not tilted.) Allow to cook on low for about nine hours more, stirring if you think about it, until the onions have decreased substantially, and have turned a gorgeous caramel brown. Your house will smell heavenly.
Decant into a wide mouth, quart-sized mason jar and store in your fridge. Use whenever the mood strikes. This will last months and months and months and months in your fridge.
I have a 6-quart slow-cooker and my onions cooked down to a little more than a tightly packed quart.
The only thing I still need?
*image courtesy of Cooking Light. I can’t for the life of me, find the pictures that I’m sure I took of this process!