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.
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- 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
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPEOnions
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FEATUREDShishito Peppers
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