Caramelized onions are an incredible addition to…pretty much everything.  Stir them into mashed potatoes or wilted greens, sprinkle them on top of a pizza, or use them in one of our staff's favorite recipes: mujaddara (Lebanese lentils).

Ingredients

  • 6 large yellow onions (3-4 pounds)
  • 2 tablespoons extra virgin olive oil

Instructions

  • Peel and julienne onions. Mist the inside of the slow cooker, place slice onions inside, and drizzle the oil over the slices. Cover and cook on high for 10-12 hours, until the onions have a deep brown color.
  • Note: Leftover caramelized onions can be stored in containers and refrigerated for a week or two. Or they can be frozen for up to 6 months.

Ready in about 10-12 hours
Makes 3 cups

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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