Don't be shocked.
I have a recipe.
A real recipe.
It's a cool recipe, too, for something I rarely have the patience to make.
But this new, improved recipe involves a tiny bit of work and a great, big, wonderfully scrumptious yield.
It involves three ingredients, Pam, salt and pepper and one appliance.
Are you ready for the ingredients?
Salt and pepper
Are you ready for the appliance?
A slow cooker.
Buy some sweet onions (I could only fit five into my slow cooker).
Spray your slow cooker with Pam. Turn it onto high.
Cut your onions in half and then cut them into half-circles.
Throw them all in your slow cooker.
Put a few small pats of butter on top of the onions.
Drizzle a little olive oil on top of the onions.
Shake some salt and pepper on there, too.
DON'T PUT THE COVER ON. PERIOD. AT ALL. NOT EVEN FOR A LITTLE BIT. PRETEND YOU LOST THE SLOW COOKER COVER.
Whenever you can't stand the suspense walk by and stir the onions.
They will reduce.
Your slow cooker might be faster or slower then mine, but after about 8 hours I was left with glorious, delicious, beautiful, golden, savory and EASY carmelized onions.
Let them cool.
Divide them into little freezer ziploc bags and tuck them away for whenever you want to add them to hamburgers or pizza or sandwiches or...
This is making me hungry.
Give it a try.
I mean, if you like carmelized onions.
But I guess if you didn't you wouldn't be reading this anyway, right?
And then, after you make some...
...invite me over for dinner!