Time 10h6m Yield 3 cups, 12 serving(s) Number Of Ingredients 3 Steps:
Combine onions, margarine and salt in a crock pot. Cover and cook on low for 8-10 hours.
Time 10h10m Yield 16 Number Of Ingredients 3 Steps:
Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl. Cook onions on Low until browned and sweet, about 10 hours.
Time 8h5m Number Of Ingredients 4 Steps:
Prepare the onion by removing the ends, peeling the outer dried layers and then slicing the onion into roughly 1/2" slices. Place onions in the slow cooker and toss them with the oil, salt, and pepper to coat. Cook on low for 8-12 hours or until the onions are a deep caramel color.Note: If the onions have more liquid than you prefer, you can set the lid slightly ajar for the last 1-2 hours of cooking time to help them thicken up and become more jammy. Stir the onions and serve immediately, or save in the fridge for up to a week, or freezer for up to 3 months.
Time P1DT5m Yield 6-8 serving(s) Number Of Ingredients 2 Steps:
You can use just about any kind of onion for this–Vidalia, Spanish, yellow–it’s your choice. Slice the stem and root ends off each onion. Peel the onions, but leave them whole. Place onions and butter in crock pot and cook on low for anywhere from 12-36 hours. The onions will get deep golden brown and literally fall apart. Use right away or freeze for later. Suggested uses: in omelets, sandwiches, soups, casseroles, dips, pasta sauce, or alongside any grilled meat. Note: If your crock pot is big enough, you can double the amount of onions.
