Easy Carmelized Onions

Yep, this is the solid truth.  They are easy.  I found a crock pot version of making caramelized onions and my life has never been the same again.  It is so easy that I do not even look up the recipe on the website anymore. I just do it.  First slice as many onions as you can fit in your largest crock pot leaving at least one inch of space at the top.  I have a large one, so typically I my husband, D, slices up about 4 pounds of whatever onions we have on hand (I cry when I run out so we always have some.  Actually, I also cry when I slice them. Typically, I can not even get through the second one, so my knight in shining armor comes to my rescue. Thanks D for doing what I can't). Last time he found out the mandolin (we just have a cheap one) worked like a charm. Have not tried my beloved food processor yet, but guessing it would be helpful too.  Put all the onions in crock pot, add one stick of melted salted butter (or add a bit of salt if unsalted butter is what you have on hand).  Turn it to low and let it go overnight or for about 8 hours.  They are cooked, yummy, and even have a bit of liquid. The onion liquid is perfect if turning this into soup or stirring them cooled into sour cream for the best french onion dip you have ever had.  Or you can take the lid off and turn crock to high for about one hour, stirring occasionally.

They are essentially steaming so they are not quite as tasty as the original method in the pan. Thus, I use this method when they are going in something, such as dip, soup, sandwiches, or pizza. For pasta and appetizers, I still prefer the energy draining method on the stove top.

The compromise:  Your house will smell like White Castle

The sweet reward: so many caramelized onions and they keep for a really long time in the fridge ready for an easy meal.  And you look so cool when you have the neighbors over for pizza night and you have a big bowl of these yummies.

Our pizza toppings from a dinner with good friends

I can not resist bowls full of yummy things

Toppings include from the top: tomatoes, fresh mozzarella, basil from my garden, arugula from my garden, garden pesto, caramelized onions, mushrooms, regular mozzarella, dried figs sliced, black olives, homemade BBQ sauce (recipe coming soon), slivered almonds, cream cheese, golden raisins, blue cheese.  We love the combo of golden raisin, mozzarella or feta, almonds, and a sweet spicy sauce

D's hot sauces....love the still life...the pretty girl upfront is peach habanero (so yummy)