Crockpot Caramelized Onions

Caramelized Onions
Chris Ted/Photodisc/Getty Images
  • Total: 9 hrs 10 mins
  • Prep: 10 mins
  • Cook: 9 hrs
  • Servings: 8 servings

These delicious Crockpot caramelized onions are the perfect side to any simple beef recipe, whether grilled, roasted in the oven, or microwaved. This simple two ingredient recipe tastes like so much more than the sum of its parts. The long cooking time turns sharp onions into a mellow, sweet mass that has the best creamy texture and caramelized flavor.

The onions will literally fall apart, get a deep golden brown color, with sweet caramelized flavor. Use them as omelet fillings, to top beef sandwiches, add them to soups and stews, or just eat them straight out of the pot. They are also delicious as an appetizer spread served over softened cream cheese or warmed Brie or Camembert cheese. Serve with crisp toasted French bread or crackers.


  • 4 to 6 large sweet or yellow onions
  • 1/4 to 1/2 cup butter (NOT margarine ) OR 1/4 to 1/2 cup olive oil

Steps to Make It

  1. Peel onions and cut off some of the top and bottom. Do not separate into rings and do not chop or slice the vegetables.

  2. In a 4-6 quart crockpot, place peeled whole onions and top with the butter or olive oil. Cover and cook on low for 9 to 11 hours: 7 to 8 hours if you have a newer, hotter cooking crockpot. 

  3. Stir the mixture; the onions will fall apart. Let cool for about 20 minutes, then serve, or cool completely and store in an airtight container in the refrigerator.


  • This recipe freezes well. Cool the onions completely and pack into hard-sided freezer containers. Label with the date the recipe was made and the name, and freeze up to 3 months. To thaw, let stand overnight in the refrigerator. You can warm the onions in a saucepan on the stovetop before eating if you'd like.

Recipe Variation

  • You could add whole cloves of garlic to this simple recipe. Just peel the cloves; don't chop or mince them. They will also become tender and sweet and are simply delicious.