How to Make The Best Ever Caramelised Onions
This is my favoured slow cooker version of caramelised onions, and it is perfect, because they should be cooked low and slow. But who had the time or even wants to stand over a stove, stirring a pot for up to an hour (sometimes longer depending on the onions).
Prep the ingredients, get them into the slow cooker and let it do it's job and you'll end up with gloriously thick and shiny delicious carmelised onions, ready to serve with cheese and crackers, on cooked meats or our favourite way, on a burger.
Here's what you'll need:
2kg brown onions
1 cup brown sugar
120g butter
1/2 cup balsamic vinegar
Step 1. Turn the slow cooker on to warm. Dot the base with about 40g butter, diced. Sprinkle about 1/3 cup brown sugar over the base while you're at it.
Step 2. While the slow cooker is heating and the butter starting to melt, use a mandolin or a very sharp knife to slice the onions thinly. Mandolins are good for even slices, but always use the push guard and watch your fingers, they are sharp.
Step 3. Separate the onion rings and layer half in the slow cooker. Dot with another 40g butter, diced, and 1/3 cup brown sugar. Repeat with the remaining half of the onion rings, finishing with butter and brown sugar on top. Sprinkle 1/2 cup (or more if you like it) of balsamic vinegar over the onions.
Step 4. Put the lid on and let them cook for 6 - 8 hours. Time will depend on your slow cooker - some are slower and hotter than others. Stir after the cooking time. If the onions are glazed, cooked down and thick they are done. If not, cook until they are. They should reduce by about half.
Step 5. Ladle into hot, sterilised jars. Process in a hot water bath for 10 minutes. Leave 10 minutes before removing to cool. Cool the jars on a board or other heatproof tray until completely cold. You will see the butter rise up and set on the top - that's OK, it 's meant to do that.
Once completely cold store in pantry for up to 12 months. Refrigerate once opened.
These onions can be used straight from the jar, or warmed slightly before adding to meat, hot dogs, hamburgers, topping a potato salad etc.
Prep the ingredients, get them into the slow cooker and let it do it's job and you'll end up with gloriously thick and shiny delicious carmelised onions, ready to serve with cheese and crackers, on cooked meats or our favourite way, on a burger.
Here's what you'll need:
2kg brown onions
1 cup brown sugar
120g butter
1/2 cup balsamic vinegar
Step 1. Turn the slow cooker on to warm. Dot the base with about 40g butter, diced. Sprinkle about 1/3 cup brown sugar over the base while you're at it.
Step 2. While the slow cooker is heating and the butter starting to melt, use a mandolin or a very sharp knife to slice the onions thinly. Mandolins are good for even slices, but always use the push guard and watch your fingers, they are sharp.
Step 3. Separate the onion rings and layer half in the slow cooker. Dot with another 40g butter, diced, and 1/3 cup brown sugar. Repeat with the remaining half of the onion rings, finishing with butter and brown sugar on top. Sprinkle 1/2 cup (or more if you like it) of balsamic vinegar over the onions.
Step 4. Put the lid on and let them cook for 6 - 8 hours. Time will depend on your slow cooker - some are slower and hotter than others. Stir after the cooking time. If the onions are glazed, cooked down and thick they are done. If not, cook until they are. They should reduce by about half.
Step 5. Ladle into hot, sterilised jars. Process in a hot water bath for 10 minutes. Leave 10 minutes before removing to cool. Cool the jars on a board or other heatproof tray until completely cold. You will see the butter rise up and set on the top - that's OK, it 's meant to do that.
Once completely cold store in pantry for up to 12 months. Refrigerate once opened.
These onions can be used straight from the jar, or warmed slightly before adding to meat, hot dogs, hamburgers, topping a potato salad etc.