Caramelized Onions

True confession:  my diet this summer was not the best.  I think I ate more pizza in 3 months than I ate the entire rest of the year combined.   We spent a lot of evenings at the pool which meant packing food for dinner, and the choices for portable food are somewhat limited.  So when September rolled around and the new school year started I resolved to get back in the kitchen more and resume my previously successful use of meal planning.  One of the first things I did was to make and freeze some staples that I can use on busy evenings.  I have been wanting to try making caramelized onions in my crock pot ever since I heard of the concept ten years ago but I've just never done it.

I started with a 5-pound bag of yellow onions.  I peeled and halved them (lengthwise).  A little tip to make onion slicing easier is to leave the root end of the onion in place to use as a handle until the slicing is complete.  Slice your onions up into a big pile of half-moons.

Place all of the onions in your crockpot and drizzle on some olive oil.

Cover and cook on low.  About 12 hours later add salt to taste and you will have a lovely batch of caramelized onions to add to your culinary creations.

I packaged mine in little plastic containers for the freezer.  Make sure you label and date your containers.  Couldn't be much simpler.

Pictures of my new dress coming soon.  I'll be wearing it tomorrow night for a special dinner out with my lovey and will post some pics and details after that.