When I was growing up, my Mom never made onions or peppers so I never knew they existed. Each time I’d encounter a menu that included them, I was certain to pass them. I didn’t like the look. I didn’t know the taste.
Until my husband, Charlie introduced me to them. He first started putting them in omlets and we later graduated to fajitas and now I put them on just about anything I decide needs another flavor profile.
Imagine my shock to discover you can actually make caramelized onions in the crock pot, overnight? Granted, I do not think they are as good as the kind you labor over in a cast iron skillet, but they certainly work in a pinch (OR when you need a ton of them!)
See how easy below:
Lately when I make them, I crank the crockie up to high over night and I add just a TBSP of brown sugar. In the morning, carefully remove the lid and stir. Sometimes I add a little more butter as well.
These will keep for two weeks in the fridge. We make a giant batch and use them for fajitas, salads, sammies…anything that needs a kick.
No recipe to post, actually. Just slice up enough onions to fill your crock pot, add a few pats of REAL butter, salt and pepper and about a TBSP of brown sugar and there you go!