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Caramelized Onions

Skip the long wait by the stove and use June’s Slow Cook mode to caramelize onions. They’re a tasty topping for crostini spread with goat cheese, or you can tuck them into June's Oven Omelet, fold them into French Onion Dip or add them to our Oven Risotto. If you’re going to use up all the onions within a week, cool and refrigerate them in an airtight container. To freeze for later, simply divide them into smaller portions (ice cube trays or muffin tins work great), freeze, then transfer to resealable plastic bags. You can use the frozen portions in soups, stews and sauces for up to 3 months. To make these vegan, replace the butter with olive oil.

Prep Time — 10 min
Cook Time — 11 hours
Servings — 6
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Ingredients

2 pounds yellow onions

3 tablespoons unsalted butter

1 teaspoon salt

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Halve and peel the onions

Trim off and discard the onion ends. Slice the onions in half vertically through the root and peel off the skins.

2 pounds yellow onions

chopping board

knife

Slice the onions

Take one onion half and lay it cut-side down on the board. Thinly slice the onion into ¼”-thick half moons. Repeat until you have sliced all the onions.

Add butter and salt

Place the sliced onions in a casserole dish or Dutch oven. Add the butter and salt. Toss to coat and cover.

3 tablespoons unsalted butter

1 teaspoon salt

sliced onions

covered casserole dish

measuring spoons

wooden spoon

Slow cook the onions

Place the dish on the bottom shelf of the June Oven. Slow cook the onions for 11 hours on Low. June will notify you when the caramelized onions are ready.

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Strain the onions

Place a strainer over medium bowl. Remove the dish from the June Oven and scrape the onions into the strainer.

medium bowl

strainer

slotted spoon

Serve or store

Use the onions immediately or store as desired, saving the liquid for other recipes like Oven Risotto or French Onion Soup.

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