Slow Cooker Balsamic Caramelised Onions
Why oh why would you need to use a slow cooker to make caramelised onions instead of putting them into a heavy bottomed pot and spending the love and care it takes to make them soft, golden and delicious?
Because I’m cooking for a couple of hundreds of people, that’s why!
I can’t promise that cooking them this way gives the depth of love that I get from the traditional way, but blimey, if you’re having a BBQ or a family get together, this is a sure-fire way to make enough for a crowd of hot dogs or to top some great handmade burgers.
Easy and not a lot of hands on care, which frees up time to get elbow deep in mince lamb and spices for a few amazing Moroccan lamb burgers.
Should I out the onions on top of those?
I think the answer is, why not!
Go on, give it a go and enjoy your sweet life!
Brown, soft, caramelised and delicious.
What You Need
3 Large Onions – See Tip Box
1 Tbsp Brown Sugar
2 Tbsp Balsamic Vinegar – See Tip Box
200g Butter - Melted
The easiest ingredients can make the tastiest things
How It’s Done
Peel and slice the onions and place the slices into the bowl of a slow cooker
Mix the melted butter with the brown sugar and balsamic butter
Pour the mixture over the sliced onions and mix together so all the onions are completely covered.
Turn the slow cooker on to high, place the lid on top and let it cook away for 8 hours.
Give it a stir every couple of hours and then replace the lid
After 8 hours, remove the lid and let it cook on high for around 1 hour, until the liquid has reduced by around 1/3. – See Tip Box
Turn off the heat and serve while warm
If they get cold – it’s easy to re-heat. Put them into a saucepan and heat slowly on a low heat until hot all the way through.
Mix it all in so the onions are coated
Tip Box
Onions – I used 3 onions for this recipe, but if you’re cooking for a large crowd, just increase the amount of onions and the rest of the ingredients to match the number of onions used.
This is what they look like around half way through the cooking. Don’t forget to stir!
Reducing the liquid – Set a timer - When reducing the onion juices, keep a watchful eye on the pot, it’ll go from a lot of juice to dry in a blink of an eye.
Balsamic Vinegar – Any more balsamic vinegar that this per three large onions and the taste is too unbalanced for me. But of course, this is subjective, you may like your onions a little more acidic.
Ready to top some hot dogs or some handmade burgers.
