- 4 lbs. onions
- 3 Tbsp. extra-virgin olive oil
- Peel onions, slice thinly, and toss in the crockpot.
- Drizzle oil over the top. Use two spoons to toss until evenly coated.
- Cover and cook on LOW for 10-12 hours, until onions caramelize. They reduce greatly in size, become a deep brown color, and develop a sweet and intense flavor.
- This recipe makes 3 cups. They’ll last in the fridge 1 week or in the freezer 6 months.
- Uses: They’re delicious by themselves as a side dish. They also taste great on top of burgers, steak, or liver. You can add them as a topping for a grain-free pizza, sandwich or wrap. They’re also delicious sautéed with your favorite vegetables. Anywhere you add them, they’ll bring a rich burst of flavor.
- Note: I don’t recommend using an Instant Pot as your slow cooker for this recipe. While Instant Pots do have a slow cook function, they’re unpredictable. The actual slow-cook temperatures don’t always match what’s advertised in the manual. Also, Instant Pots only heat from the bottom, whereas slow cookers generate heat from the side as well as the bottom of the pot. This recipe needs an old-fashioned crockpot/slow cooker for best results.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Category: Side Dishes
- Method: Slow Cooker
Keywords: paleo, aip, gaps, wahls, whole30, crockpot caramelized onions