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