Carmelized onions make great pizza and can perk-up an otherwise ho-hum meal. Besides that, they keep for weeks in the fridge, so it's my go-to plan for those old onions that are starting to overstay their welcome in the pantry. Here's the magic: make them in the Crockpot instead tending them on the stove. Set them up in the morning and enjoy by dinner. However, today I'm attempting to speed up the process because I forgot to start them this morning....(and otherwise dinner is looking a pretty ho-hum).
Ingredients
- 6-8 baseball-sized onions (about 4 pounds) peeled and halved
- 1/4 C olive oil
- 1 stick butter (more or less)
How to:
- Slice the onions in the food processor (using the slicer blade of course)
- Put them in the Crockpot insert
- Add the oil and butter
- Microwave on high 5 minutes to speed the cooking process (the crockery insert only...be safe)
- Put the insert back in the slow cooker and turn to high
- Crack the lid to let the steam vent
I'll let you know how long it really takes... (and if it works at all)
How to: 
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