I hope this works. I just put a huge amount of onions into the crockpot. Will report back tomorrow.
The recipe says to put it on high but Cub Mistress, you prefer low? My instincts say low. Gonna put it on low. I can always make my soup later in the afternoon if they need more time.
I put it on low because I always do this overnight or while I am gone for the day. It has always worked for me.
Thanks! I am doing it overnight, so I feel better keeping it on low.
I always forget to cut the ends halve and then cut along the grain.
Die hard ring maker here. 
How did it turn out?
I have–it takes forever and makes your house smell like caramelized onions (the smell REALLY permeates*) but it works really well.
I prefer a 50/50 mix of butter and olive oil.
And whatever you do, don’t use sugar/Worcestershire sauce/beef stock or bullion, if you’re crockpotting the onions-the long cooking time makes those additions taste weird.
Also, I cooked them on low for most of the cooking time and turned it to high for the last hour and a half because I wanted 'em darker.
*I love the smell, so…not a prob for me
I have done big batches of caramelized onions for years both stove top and crockpot. I freeze mine, like lots of things, in sandwich bags patted down flat and stacked in the freezer. It is great to be able to defrost some for a burger or hotdogs or to throw in recipes to save time - anything involving browning meat in caramelized onions can be done quickly, pasta sauces, chili etc.
The other trick I learned was you start them in a frying pan even for the crockpot method. Cook a few rashers of bacon until crisp, take out the bacon and start the sliced onions sizzling in the bacon fat, make a big BLT and eat it while you stir the onions. If using the crockpot transfer when the sandwich is done.
Also, if the onions start to dry out or are starting to burn, I just toss a tablespoon or two of water in and deglaze the bottom of the pot. If you do this too often the onions will kind of collapse and turn to mush. I like this, it makes carmelized onion jam. If you want the onions to retain their integrity be more careful.
I do a large dice of a three pound bag of onions. I use these in a bite-size appetizer so the long strings are a no-go. Half butter, half olive oil, some water and salt in cast iron skillet. Once they are translucent the heat gets turned down and I stir every time I walk by. About halfway through I sprinkle just a tablespoon on brown sugar in, and a teaspoon of thyme. A bit of pepper. And then, depending on what I’m using them for, a slash of balsamic. Instead right near the end of 45 minutes or so. So good.
If there’s any leftover after making a batch of caramelized onion and feta appetizers, I pan- fry thin slices of cornmeal mush ( the one in the tube) until crispy, then top with the onions and some Gorgonzola. Heavenly.
Huge success! I will be doing this again, often.
I think we’re just talking across definitions of “with” and “against” the grain. It sounds like you are advocating the same process I am. By “across” or “against” I mean slicing through the fibers, rather than parallel to them.
Here’s what it looks like: Slicing across the grain
I was getting confused too with the “with the grain/against the grain” stuff. I haven’t caramelized onions in like, ever, but when I do, I’ll cut them in rings (or half-moons, more specifically). You might be able to do it in thin wedges lengthwise (stem to root), but this seems like it’d be fussy and take forever to get the cuts right.
Now I need to caramelize some onions.
Thanks to an older thread on this topic I tried freezing carmelized onions for the first time this year. It worked out great but even though it doesn’t take 45 mins, you still need to leave about 5 mins for them to defrost and firm up a bit. I think next time I’d freeze them a little less done and let them brown a little in the pan when I’m using them.
No. That is not how onions are traditionally sliced in professional kitchens prior to caramelizing, in my experience.
Proper way to slice an onion.
Slicing that way gives you carmelized onion jam. It has a uniform consistency, I’ll grant you that. I like slicing the whole onion into wedges like an orange, and yes, the knife cuts parallel to the grain. Then, cut off the ends/root, and into the pan. The result is not “a stringy mess” but nicely stackable onions that look of onions, not onion jam. They pile nicely on burgers and steak sandwiches. One can “achieve height” with ease. They are not stringy or difficult to chew or bite through either.
If you want spreadable, like for crackers or toast, across the grain works. Everything else gets wedges.
Read everyone’s advice and did a batch of white onions last night, it worked out well (took a loooong time), but the white onions seemed more watery than yellow onions.
Since no one else has mentioned it, there was a short piece in the New York Times - A Quick Way to Caramelize Onions -last winter.
I’ve tried it with varying degrees of success for French Onion Soup
No one here mentioned it, but it was mentioned in the article linked to by Athena. The author of that article basically says the method does not work in the time from claimed. I offer no opinion on it.
Okay, I am all set to try the crock-pot method overnight tonight, and came back here to compare times and temps. I’m confused after perusing seven different recipes on seven different websites. And one thing concerns me: it was mentioned above that there is a period of time when the house starts to smell sulphurous. One blogger said it was so bad she’s going to put the crock-pot outside on the patio when she does it again. Now I love the smell of cooking onions, and this wouldn’t bother me if I lived here alone, but I have my elderly mother downstairs where the kitchen is, and I don’t want her to be uncomfortable overnight. So is it really worse than just the scent of onions cooking? Should I haul the crock-pot out to the unattached garage for the night and hope the smell doesn’t attract racoons or drive the neighbors insane?
Well, it’s the smell of a really big mound of onions cooking. You know the smell, we’ve all been through the stage in the pan, when they smell strong but “raw” and haven’t yet developed that rich scent we’re going for. It’s going to be pretty strong, and for quite a while, but if she sleeps through the night she probably won’t encounter it at all.
ETA: A dollop of sherry helps.
E again TA: You are intended to put the sherry in the crockpot.