Found this online:
SLOW-COOKER CARAMELIZED ONIONS
I must confess that, although I love caramelized onions (and they are a component of one of my favorite soups, onion soup), I didn't make them that often because of the time required stirring them so that they don’t burn! Well, here’s an easy, effortless way to make them, and you can make a whole lot of them if you have a large slow-cooker, and freeze small containers of it!
Though many recipes say to use sweet onions, Vidalia onions, etc., I just used plain ol’ yellow onions with the oil version and they turned very sweet! However, as I mentioned above, I think the fat-free version would be better with a sweet onion.
I used a 6 qt. oval Rival “SmartPot” Crockpot. Peel and slice 6 large onions. Slice about 1/4” thick. To keep your pot clean, line the bottom (with some about 2” up the sides, particularly in the corners) with cooking parchment, cut into an oval shape (mine was unbleached).
THE OIL VERSION: Spray with oil. Lay the onion slices on top and then drizzle with 2-3 Tbs. olive oil. Cover the pot and cook on LOW for 8 hours (I did this overnight).
THE FAT-FREE VERSION: Mix the onion slices with 1-2 Tbs. brown sugar. Place them on the parchment. Cover the pot and cook on LOW for 8 hours (I did this overnight).
Either way, they keep (in zip-lock bags)in the fridge for about a week, or freeze them if you don’t use them up.
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| current weight: 184.0