I am planning to make New York patty melts tonight for dinner; a patty melt requires caramelized onions. The onions take a bit of effort to make so I found a slow cooker recipe for them in which I can make a big batch then freeze what I don’t use.
You didn’t know you could freeze caramelized onions either? I never make such a big batch that there are leftovers. I looked around for slow cooker caramelize onion recipes and they all were pretty much the same. Melt butter in the bottom of the slow cooker then add onions and cook on low for about 8 – 10 hours. Some recipes said you can halve the butter by using olive oil and a few said you could add Balsamic vinegar.
I am going to try the basic version today and since I am a bit strapped for time I am going to do 4 hours on high which should be the equivalent of 8 hours on low. You must remember to stir the onions once in a while so they cook evenly.
Do any of you lovely readers have any tips for caramelizing onions in a slow cooker?