23 Mar Slow cooker caramelized onions
I’m sliding in just under the wire here with my slow cooker caramelized onions recipe. It’s my choice for this month’s Recipe Redux challenge: cook once, eat twice.
You see, I’ve been a bit busy co-producing the Savor Dallas Festival, a four day wine and food extravaganza showcasing the finest Dallas chefs, restaurants and artisans as well as unparalleled wine, beer and spirit makers. The best way to describe it is to say that it’s our answer to the Aspen Food and Wine Festival. It’s become a signature event for Dallas and that makes me quite proud. I’ve been a volunteer for this event for 9 years (the only year I missed was because of childbirth) and this year, it was my pleasure to join the event management team.
Savor Dallas Grand Tasting event
Most of you have no idea about my life away from the blog–producing small and large scale food/wine/wellness events is something I’ve been doing for over 15 years. I love it-the sleepless night, the stress, the exhaustion-all of it. Why? Because the payoff of seeing people enjoying themselves is worth it and because being a part of something important to the food and wine landscape of the city I’ve called home for 25 years is priceless.
Ok. Enough of that. Back to the Recipe Redux.
My choice for the cook once, eat twice challenge is the humble onion.
Caramelizing onions takes time and patience, two things I don’t have much of at 5:00pm M-F. To caramelize correctly, it takes me about 40 minutes. I can have an entire dinner on the table and nearly eaten in that time..so I leave the time consuming work to the good old crock pot. Typically, I’ll do it overnight (Have you ever woken up to the smell of caramelized onions? It’s divine!). Best of all, the onions can be frozen for later use.
When caramelized, the onion elevates nearly every dish from egg to sandwiches, fajitas, burgers, pasta, tacos, salads, pizzas, dips and more. Cook up a few mushrooms and toss with the onions and you’ve got a great veggie side for chicken, beef or pork.
Here’s the how-to:
Slice 4-5 large onions into crescent shapes or into rings. Add to crockpot-it should be half to three- quarters full.
Add 3 T olive oil and 1/2 t salt. Toss evenly to coat.
Cook covered on LOW for 8-10 hours. Stir occasionally if you are around. If not, don’t worry about it.
Yep, that’s it!
Now check out these other delicious and healthy 2-for-1 recipes from my fellow Reduxers!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!