Guest blogger Jessica (Denver, CO) from Beauty Marks again.
This recipe is a plan-ahead treasure, whether it’s for Passover advance cooking, or anytime. Caramelizing onions is a pain in the butt – it always takes far longer than the recipe says (seriously: check out this Slate article). But if you have a slow cooker (and I know Leslie has a new one!), it’s unbelievably easy.
Slow Cooker Caramelized Onions
About 6 onions, peeled, cut in half, and sliced
About 3 Tbs of olive oil.
Put onions in cooker – I filled mine to the top.
Drizzle oil all over. Set cooker to high and leave it for 10-12 hours. Seriously.
And this is what it looks like when it’s done:
Freeze what you don’t need right now – and that’s it!