Spend a couple minutes, and have caramelized onions for a long time! These babies are delish, and you’ll find a million uses for them.
The measurements for the ingredients are per part. For a 6-quart crock pot, I used 6 pounds of onions and 2 sticks of butter. Next time, I’ll use my 18-quart roaster, and hopefully 18 pounds of onions and 6 (!) sticks of butter. 
Use any onion you like. Yellow onions are usually cheapest. They will be very sweet when they are done, so only use sweet onions if you *really* like the sweetness.
Slice onions 1/2-inch thick. Pile them into the crock pot and fill it as much as you can. Top with pats of butter. Turn crock pot on low. Stir after a few hours, and leave overnight.
These can be put into containers to refrigerate, or they can be canned.
To can: sterilize jars and lids. Fill with onions, and replace lids. Process.
The possible uses are endless.
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Made this a while back, put them in a ziplock and froze them. Got them out, thawed them and used them in my chicken quesidillas. Awesome!!!
After buying a 50lb bag of onions for making salsa and having some left, I’m putting another batch of onions in the crock pot now. This will be a much larger batch then last time. My house will smell fabulous today. 
Scrumptious! Thanks hippiemama!
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11 Comments
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cntrygrl on 11.9.2010
This weekend I bought 50lbs of onions ($20 at Sams!). Some of them were used for salsa, but I bought so much with this recipe in mind. Can’t wait to try it! I’ll be freezing them for later uses in just about EVERYTHING. Well, what I don’t eat w/ a spoon right out of the crock pot.
Thanks hippiemama!
bunkie68 on 10.12.2010
I can think of several uses – in fajitas, topping a grilled steak or grilled chicken, in a stir-fry, in omelets….! I love caramelized onions, and I’ll be trying this for sure!
The Kitchenette on 9.24.2010
I agree with celesteb; I don’t believe these can be canned safely in a water bath, because there isn’t enough acid.
You might be able to pressure can them, however. I would think that freezing these would be the safest bet!
I love caramelized onions, they are a great addition to almost any dish!
Queenk on 6.17.2010
These sound yummy.
I would like to can some of these. Can you tell me at what pressure and how long I should go?
celesteb on 3.11.2010
Do you pressure can them or water bath? I would think there wouldn’t be enough acid for a water bath to work. I’m thinking of making them them freezing portions in FoodSaver bags.