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Slow-Cooked Caramelized Onions

Scott Phillips

Yield: Yields 5 to 6 cups

A slow cooker is great for cooking onions as there’s no need to monitor their progress. We like to make a big batch, and then portion and freeze them for future good eating. Though wetter and not as sweet as true caramelized onions, these add a deep, oniony flavor to soups and stews.


  • 8 large yellow onions (10 cups)
  • 1/2 cup olive oil
  • 1-1/2 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 40
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 50
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 0


  • Halve and thinly slice the onions. Mix the onions with the olive oil and kosher salt in a 5- to 6-quart slow cooker. Cover and cook on low, stirring occasionally during the final 3 hours, until tender and browned, 14 hours.
  • Drain and then freeze in small batches for up to 6 months.


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