Crock Pot Caramelized Onions

The first time I tried this recipe, I accidentally doubled the amount of butter (oops).




I left it overnight and it still wasn’t done. I ended up leaving the crock pot on for 24 hours- it was definitely nerve wracking and I would NOT recommend it! Follow the directions for you crockpot. I’m 90% sure it says to not leave it alone or on for 24 hours…


The second time I tried this recipe, I paid more attention. I started the crock pot in the morning on a Saturday and by the time I went to bed that night it still wasn’t quite done. It depends on the size of your crock pot, how hot it runs and how many onions you put in it. (don’t pack in the onion pieces or it will take longer) It also depends on your memory- I honestly can’t remember now that I’m writing this if I had it on high on this time round. So that could be another factor. Yay for human error.


Once the “hard work” (mostly of waiting) is done, these caramelized onions are great to have around the kitchen. They add a depth of flavor but are a quick addition. It adds the aura of “I slaved all day on this meal” to any dish. So I’m a fan.


I store them in the fridge in a glass pyrex container and cut out sections as needed. I’ve used these onions in scrambled eggs- great first thing in the morning to reduce cooking time when half asleep… they’re also good for a quick weeknight meal of sausage, peppers and onions, or in my hashbrown casserole. Or in grilled cheese, on pizza…seriously they’re just good.


newbies: do not be afraid of the solid butter pieces that will appear in the chilled onions. They are little white/cream colored flecks and chunks that are yummy-goodness with a texture problem- NOT a sign to throw everything away. Just don’t judge them ok? Solidified butter is food too.


caramelized onions
Prep time
Cook time
Total time
adapted from:
Recipe type: crock pot
  • yellow onion, 0.25 inch thick slices
  • ½ cup butter (1 stick)
  1. Cut onion into quarters, peel outer layer as usual and cut slices.
  2. Separate slices/layers and fill crock pot loosely (about 2 large onions).
  3. Dice butter and place on top of onions. cook on HIGH for at least 8-10 hours without stirring.
  4. They're done when the onions are dark in color.
  5. Let cool and store the onions in an airtight container in the fridge for up to 1 month.


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