Thinly sliced onions cooked in a slow cooker in olive oil, butter, thyme, and salt, develop a deep golden brown color and sweet flavor, and are perfect on top of pizza, chicken, or burgers.
Recipe from Island Vittles.
- 6 medium-sized onions, julienned
- 1/4 cup butter
- 1/4 cup olive oil
- 3 sprigs fresh thyme
- 2 pinches salt
Add onions, butter, olive oil, thyme and salt to a slow cooker. Pile the onions in the center of the cooker, away from the sides of the pot.
Cook on HIGH for 5 to 6 hours, stirring every hour or two, and a little more often towards the end.
If you're unable to stir the onions regularly, cook them on LOW – they will burn on high unless you stir them occasionally.
Cook until the onions develop a deep color. If there is too much moisture towards the end of the cook time, switch to HIGH heat if it's not on HIGH already, and remove the lid for the last hour or so.
Once cool, store in the refrigerator for up to two weeks.