Crockpot Caramelized Onions--what did I do wrong?

18 years ago

made the onions yesterday--what did I do wrong??

I got a late start (1pm) and plunked the onions (3 lb), salt (1tsp), and butter (1/2c) into the crockpot.

10 hours later I basically had stewed onions floating in gobs of butter. (I cook with very little fat--usually half or less of what is called for in any given recipe, but I thought the onions might need that that butter to carmelize properly.) (*Baking* is another story! LOL)

I took the onions out of the crockpot and reduced them for about 30 min which got rid of most of the liquid and started to brown the onions nicely.

I need to go to bed so I just threw them in a container in the fridge--this AM I was able to scrape at least a Tb of solidified butter off the edges.

We like them on pizza and stuff, so I think the butter is way too much.

so did I do something wrong? I think this way would be fine for soups--but I like them as toppings on things, so they were way too wet.

advice?

Nancy

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Comments (16)

centralcacyclist
18 years ago
The crock pot onions tend to be "wet." Fine, if the use is for soup. I did what you did, finished them and dried them out on the stove. Others here have said and done the same thing.

You didn't do anything wrong.

I made caramelized onions yesterday, the usual stove top method. This morning my house still smells onion-y.
ysop1016
18 years ago
I had the same problem, nothing close to the taste nor the appearance of real carmelized onions. Add some beef broth and you get a so-so French Onion Soup.
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caliloo
18 years ago
agree with the above.

They come out stewed rather than caramelized.... you did nothing wrong that is just the way it works. I bite the bullet and just do the stove top method while I am doing other things around the house.

Alexa
KatieC
18 years ago
Nancy, when I do my onions in the crockpot, I just drizzle a tiny bit of olive oil on them and leave the lid off while they're cooking. They come out drier that way.
mustangs81
18 years ago
Good suggestions Katie.
sally2_gw
18 years ago
I'm glad you posted this. I was thinking of trying them, but haven't had time, yet. I was also hesitating due to the huge amount of fat the recipe calls for. I've been wondering if they'd work with a fraction of the fat.

Sally
lsr2002
18 years ago
I like Katie's suggestions too and think I'll try that method next time.

Katie, how long do you cook them, and do you use high or low? I'm assuming "top off" means totally off.

TIA

Lee
JXBrown (Sunset 24, N San Diego County)
18 years ago
I use 3 T of olive oil for about 7-8 lbs of onions cooked on high for 9-10 hours. I fill the pot so full that the lid doesn't fit on at the beginning. It works fine although there is lots of juice at the end. That's fine for me since I use them for soup.

I was glad this thread popped up. I bought three bags of onions last weekend and forgot about them yesterday, but they are Crockpotting away on the kitchen counter right now.
namabafo
Original Author
18 years ago
oh, thanks everyone! I was thinking that I needed to retire from cooking if I screwed up a crockpot recipe with 3 ingredients...LOL!

I think I will try Katie and jxbrown's olive oil treatment and try this again. or even just a Tb or 2 of butter and leave the lid off

I find when I make them stove top, I invariably get distracted and in those few minutes I get a few scorched onions.

Nancy
pkramer60
18 years ago
Nancy, jsut spray the crock with Pam of the tiniest drizzel of EVOO. Put a toothpick under the lid to let steam evaporate.

As for the soup, add the onions to your beef stock, thyme, garlic, and red wine and let it simmer a bit. Ifyou have any fond left from a roast, add it and you have a tremendous onion soup. I made one Saturday while the workmen here working on the bath and they all wanted it!

There was nothing so-so about the onoins or the soup.
KatieC
18 years ago
Lee, I use low most of the time. I let them go at least all night and the next morning...not sure I've ever timed them. (I do put the lid on for overnight.....propped open with a wooden spoon.)

I've done them on high, too, but during the day when I can stir more often.
elphaba_gw
18 years ago
Thanks for the crockpot report. I was going to try this but don't think I will now especially since I am already quite pleased with the results when I roast the onions (after spraying with a little olive oil Pam spray and dousing them with soy sauce.) The results are dry and carmelized after baking at 350 for about 30 minutes in a shallow pan since you want as much air to get to the onions as possible while baking (and don't overcrowd for same reason). If you try this, line your pan with tin foil or parchment paper to help avoid a messy cleanup.
shambo
18 years ago
Elphaba, I was wondering about an oven method. Thanks for posting your technique. I'm going to try it, especially now when it's so cold that having the oven on isn't a problem. I really appreciate everyone's little tips regarding the crockpot method too. I'd like to try it during the summer months, when oven cooking just isn't as much fun.

I use the onions in sandwiches. My husband is on a low sodium diet, and the onions really add a wonderful flavor to what could be a bland experience.
lsr2002
18 years ago
Thanks Katie, that sounds as though it will work well. I appreciate your tips.

Lee
shaun
18 years ago
elphaba!! YOU'RE the one who told us about steaming eggs instead of hard boiling them! I love that method, it's the only way I make "hard boiled" eggs now! Thanks~
msazadi
18 years ago
The REAL egg steamer??????????

I LOVE YOU!

Crockpot Caramelized Onions--what did I do wrong?

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centralcacyclist

ysop1016

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Crockpot Caramelized Onions--what did I do wrong?

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