The only problem with this recipe is that 8 onions only makes 1 pint of sweet caramelized onions. They are so worth it though. They make a great topping or condiment for any sandwich or compliment so many dishes. I like this recipe because you do not have to stand at the stove for an hour watching your onions.
8 large onions
4 tablespoons butter, unsalted
4 tablespoons extra virgin olive oil
Pinch of Kosher salt
Slice onions as thin as you can. Put your crock pot on low.
Add salt, butter and olive oil to a large crock pot.
Add as many onions to crock pot as you can fit. If you can't fit them all in, add the rest as the onions as they reduce. Stir to combine. Keep crock pot uncovered as onions cook and reduce. Stir onions often scraping the sides. This is not a recipe that you can put the lid on and go to work.
After several hours onions are reduced, but still not caramelized.
Total cook time is approximately 6 to 8 hours. Remove onions once they are caramelized to your preferred taste (I like them golden brown), remove from crock pot. If they start to become incredibly aromatic, be sure to check them. Each batch makes approximately a pint of caramelized onions.
In a hurry? Follow the same instruction but put you onions in a large pan over medium heat. Stand over them and keep them stirred ever few minutes. It should take about an hour or more to reach caramelization.
Put them in mashed potatoes, on baked potatoes or in any potato casserole.
Put them on hamburgers, tenderloins or any sandwich
Add them to egg casseroles or omelets
Add them to green beans with a little bacon
Add them as a topping on your pizza
Add them to any simple pasta dish
Put them in a meat loaf or on top of when serving
Add them as a topping to pork chops or a steak
Make a French onion soup with them
Make an appetizer with a toasted piece of crusty bread, cream cheese and caramelized onions
Add them to sautéed mushroom (also good as an appetizer)
I'm sharing a great caramelized onion appetizer recipe using the onions.
Bacon, Onion and Mushroom Puffs
1 (8-oz.) package whipped cream cheese
1 (8-oz.) can mushroom
1/4 cup caramelized onions
6 slices of bacon
1/4 cup grated Parmesan cheese
1 large egg
1 package of thawed puff pastry sheets
Bake or use pre-cooked bacon. Chop into ½ inch small pieces.
Drain your mushrooms and chop. Add your mushrooms and bacon to the cream cheese and mix well. Add your onions, and Parmesan cheese. Cover and chill 1 to 24 hours.
Preheat oven to 400°. Whisk together egg and 1 tbs. water in a small bowl. Roll 1 puff pastry sheet into a 16 x 10 inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling and pinch edges to seal. Cut pastries into about 10 to 12 pieces, and place on a parchment paper lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture. You can make them bite size if you like, but watch the cooking time.
Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
Bake at 400° for 20 to 25 minutes or until browned. Serve while warm.
Variation – If you want to add more flavor brush the top with garlic powder and butter instead of the egg mixture. You may also add garlic powder or hot sauce or both to the cream cheese mixture to add more flavor.
There are so many used for caramelized onions. Put any left overs in a mason jar and refrigerate them. That is if there are any left overs.
Have a great day, be happy and may God bless you and yours.