Because I like to grocery shop at warehouse stores to find the best deal on fresh foods I often end up having way too many onions left when I really only needed a few.
One way to use them up before they start sprouting (oops!) is to slice them up and pop ’em in the crockpot overnight and you will have a wonderful crock full of caramelized goodness the next morning.
Start by slicing up about 6-8 onions.
place 4 tsp butter in bottom of crockpot and load in the onions. You can also add a few more pats of butter on top…I won’t tell anyone.
Cover and cook on low for 8 hours. If you want thicker (jammier) onions, crack the lid a tiny bit. This will allow some of the steam to release. Otherwise leave it on tight.
After about an hour the house already started smelling good.
Of course the smell gets stronger throughout the night and if you are a worry-wart like myself you will wake up in a panic, smell the onions and immediately think they are burning. But never fear. They are just fine for the entire 8 hours.
You can portion up and freeze for use in other dishes and leave some in the fridge. They are perfect to have around to throw in to your soups, stews or maybe even blend up with some Dijon mustard for a heavenly spread.