Cooking In Stilettos/ Slow Cooker/ Tried and True Recipes

Tried and True: Slow Cooker Caramelized Onions

Since moving to Philly, I have this obsession with caramelized onions – whether it’s on a ‘steak, a burger or even French Onion Soup – I can’t get enough. Don’t get me wrong, I still love the raw red onion on a burger but a caramelized onion has so much flavor.

Now – to caramelize them myself, well, that takes time and time is something I’m in short supply of lately with the SousPug and the 9to9. The last thing I want to do when I come home late is to stand over a hot stove in the August heat and caramelize onions for what I might deem eternity. Little did I know that I could use my trusty slow cooker to do the trick.

I happened across a crockpot caramelized onions recipe  and thought I’d play with it a bit. See – I had plans for those onions in a dish I was playing with and thought that I could make a huge batch and I’d have onions for days. This recipe is perfection – an essential fix it and forget it. The slow cooker does all the heavy lifting. One warning – you may think you are putting oodles of onions in and will wind up with something MUCH less. You can do this with your favorite onions – I just happened to have a huge plethora of Vidalia onions that were calling to me in the middle of Whole Foods.

The must have ingredient that really gives it some zing – thyme. Thanks to my favorite French onion soup recipe, I learned about the wonderful marriage of thyme and onion. You could even freeze these to use in future meals for some zippy quick flavor. Give this recipe a whirl on a weekend and the flavor payoff will reward you for days!

Gather the ingredients

Before and….

After – see the difference?

Getting ready for a quick jaunt in the fridge

My favorite way to prepare caramelized onions

Tried and True: Slow Cooker Caramelized Onions
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  • 4 – 5 large onions
  • 1 tablespoon of chopped thyme
  • 3 tablespoons of butter
  • 1 tablespoon of olive oil


  1. Slice the onions into half moons, separate and toss into the slow cooker. If you want to avoid the tears – what I do is either put the onions in the freezer for 15 minutes or run under hot water for a few minutes and it's a tried and true no more tears trick!
  2. Add the thyme, butter and olive oil to the slow cooker.
  3. Cover and set the slow cooker to cook on low for 6 – 7 hours.
  4. The onions will cook down significantly. Remove from the slow cooker and it should keep for a few days in the refrigerator or you can freeze them in small batches for future use.
  5. Enjoy!


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