By Mirj on April 08, 2002
Photo by May I Have That Recipe
Photo by May I Have That Recipe
"I like to make a batch of this overnight to use in whatever I'm cooking the next day. The smell of the onions slowly caramelizing overnight lends to very sweet dreams!"
Serving Size: 1 (123 g)
Servings Per Recipe: 12
"I made these exactly as listed and they were fantastic. I squished them down into an ice tray that I sprayed with oil and froze them, popped them out and stored them in a freezer bag. They thawed out perfectly every time I used them. Thanks Mirj!"
"Inturned this recipe into soup, after the onions were carmelized I added 4 cans of beef broth, some thyme and a little bit of dry sherry. Served with the usual crouton and swiss melted on the top, it was fantastic."
"You cannot get any easier than this for carmelized onions. I was worried at first, I put them in the old fashioned tall crockpot. You need the surface for them to carmelize properly. I did finally turn it up on high in the am and with 3 hours PERFECT carmelized onions. I mixed them in with garlic mashed potatoes to serve with BBQ ribs. The rest will be turned in French Onion Soup. Thanks Mirj for the great recipe!!!"
"This is a fabulous recipe! So easy and tasty. I see alot of people posting about how much liquid ia left at the end of cooking - DON'T ignore it! It is packed with delicious onion flavor. I've used the liquid in soups, sauces, beef stew...it adds a deep onion-y flavor. And when you refrigerate the liquid then remove the solidified butter that forms at the top, you have an awesome onion-butter to brown meat, scramble eggs....so many possibilities. Great recipe."
"These were fantastic. I loved the smell of them as I was waking up. Thank you so much. "
"Depending on the moisture content of your onions, it can take longer for them to caramelize. I have been very successful, using the crock pot on high...BUT you need to stir it occasionally . Also note that at one point it will look like you have a pot of boiling onions, resist the temptation to give up....it will be worth the wait. You will find yourself adding the onions to everything. For a quick yet impressive onios soup, add broth, wine and seasoning to the caramelized onions and enjoy"
"I have made this many times now, it is always great! I use it in quesadillas, omelets, in between layers of potatoes as in scalloped potatoes, or in French onion soup."
"Can be frozen"
"I was very disappointed that I did not have the results so many other posters experienced. After 8 hours in the crock pot, three of which were on high, all I had was a pot of cooked onions sitting in a lot of liquid. I don't know if this was due to my crock pot, or if this is what other people consider to be carmalized onions. I ended up pouring them into a frying pan and cooked out the water and then browned the onions. I will not be doing this method again. My normal method of cooking them very slowly in a large frying pan works so much better. They come up so sweet in the frying pan. I really wanted this recipe to work for me, as I love making caramelized onions and the do take a long time. However, the difference in taste is worth taking the extra time."
"This recipe is really delicious. The second time I made it, I tried adding a 1/2 cup of water mixed with a simple soup base, such as OXO chicken or vegetable stock, which created a "French Onion Soup" at the end. Then I simply spooned the onion "soup" mixture from crockpot into bowls, put Swiss cheese and bread toasts on top, broiled a few mintues, then served."
"Just finished packing these up this morning. They came out very nice but a little too soft for my taste. I willl make these again due to ease of recipe but perhaps not overnight."
"We have an overabundance of onions at the moment, thanks to our online supermarket supplying a 2.5 KG bag of onions, even though we didn't order any. I made these yesterday and they are divine! My only concern is that there seemed to be a lot of liquid produced - in the end I turned the crock pot up to high and took the lid off to try and reduce the liquid and that was successful. I'm blaming the onions rather than the recipe for that since nobody else seems to have had the same issue and the onions have clearly been in storage for some time. It made absolutely no difference to the taste or the smell when it was cooking. Thanks, Mirj!"
"Very good and VERY simple. I halved the recipe (1.5 lbs. onions and about 1/4 cup butter). Next time I think I will use less butter, as there was too much liquid in the crock pot and I had to remove it at times. The end result was delicious, but not quite caramelized onions... I think the excess butter made them sweeter than usual. It took about 11 hours total, with the final 4 hours on high."
"This WAS a very easy recipe, and I think that the next time I will try to cut down the butter to 1/2 , and cook it for a longer period of time. I had over 10 oz. of liquid at the bttom of the crockpot and only the onions along the edges seemed to carmalize. The rest of the onions were just soft, tho tasty. I was a bit disappointed that they didn't carmalize like the ones I make in a pan on the stovetop. I did use a batch for an omelet this morning, and that was very good. I froze most of them in small containers for later use. I kept one container in the fridge for use in the next few days. I ended up cooking them for almost 20 hours, with 2 hours on high. The house did have a marvelous smell, and guests coming in wanted to know what I was cooking (they were not here for dinner!). I will make these again, but adjust the butter and cooking time. Thank you for posting this easy recipe, Mirj."
"This was SOOOOOOOOO easy! I usually end up burning my onions, but not this time. Made the house smell great and the dog kept whining at the crockpot. Can't wait to use these with something!"
"I started this recipe last night at 11pm and at 9am they were still not close to being caramelized. I raised the temperature of the crock pot to high and let it go another 5 hours with the lid partially opened. I finally achieved caramelized onions after that. I'm not sure if it was my crock pot or that the onions were just recently harvested, but it too much longer than the indicated time."
"Tasty and made my house smell so delicious while it was cooking. Thanks for posting this easy and yummy recipe. It will be a staple now for keeping in the freezer for fajitas and french dip sandwiches and philly cheesesteak sandwiches."
"Sorry, but I was disappointed in the outcome of this recipe. After seeing all of the glowing reviews and seeing how easily it was prepared, I decided to try this. The finished product was a mass of onion "goop". The instructions didn't specify how thick to slice the onions so maybe I sliced them too thinly (1/4 - 1/2") or possibly my crock pot's temperature is higher than normal. I might try this again in the future but will slice the onions a little thicker and reduce the cooking time."
"I always like to caramelize Vidalia onions when I can get them and keep in the freezer for adding to soup, pizza, potatoes, etc. This recipe worked so beautifully and the aroma that filled my house is amazing. They are a beautiful golden brown color and the taste is wonderful!"
"Made these for Thanksgiving, was great to free up my stove! Because I am a glutton for punishment I peeled 3 lbs. of boiling onions, instead of using sliced, which worked out great as a side dish. Thanks Mirj!"