Recipe(tried): Caramelized Onions for Claudette (crock pot)

Claudette, this recipe alone is worth having a slow cooker for! And I find, BTW, a lot of recipes for the slow cooker say to cook for too long...so it really, really is not your fault things get over-cooked in the slow cooker!

SLOW COOKER CARAMELIZED ONIONS

Enough thinly sliced onions to fill your cooker to the brim
(you can use Vidalia (sweet), or just regular cooking onions)
A few pats of butter

Cook the potful of onions and butter for 24-36 hours, on low. Whenever you happen by, give the whole mess a big stir (every 6 hours, or so).

For the last hour or so of cooking, take the lid off and cook on high, stirring frequently. This will burn off any excess moisture in the onions.

When you are done, you will have a big batch of mahogany-coloured onions to divide and freeze for later use. I have flat-packed them in the freezer; the plan is to be able to bend off a chunk, to use a bit at a time.

Enjoy, Claudette, and thank-you for your sweet comments!

All the best,

Carolyn!