I am seeking a no-fuss recipe for caramelized onions. I made a delicious batch in a dutch oven over the weekend, and successfully reduced the onions down to a scrumptious mahogany marmalade. Only problem was that is took 6 hours!
I once tried to caramelize onions in the crockpot, but I ended up with the onions swimming in liquid. I was wondering if I could cook the onions covered in the crockpot for a few hours, then remove the cover for many more and end up with the same delicious onions that you can make on the stovetop.
I am just not sure how well the liquid will reduce in the crockpot, nor how well the onions caramelize in a ceramic pot versus an enameled cast-iron dutch oven.
Any thoughts would be appreciated.
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