Slow Cooker Caramelized Onions
  • 3 pounds onions
  • 3 tablespoons butter, melted
  • kosher salt and pepper to taste
  1. Peel and thinly slice the onions into quarter moons. (I used a combination of yellow and red onions.)
  2. Place the onions in a large slow cooker.
  3. Pour the melted butter over the onions and season with salt and pepper.
  4. Stir to coat the onions.
  5. Cover and cook on low for 10-12 hours.
  6. If you would like some of the liquid to evaporate, leave the lid ajar for the last couple of hours of cooking.
  7. The onions will keep for a week in the refrigerator or 3 months in the freezer.
Recipe by Sunflower Supper Club at