Caramelized Onions
Ingredients
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2 pounds yellow onions
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3 tablespoons unsalted butter
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1 teaspoon salt
Tools
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strainer
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medium bowl
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wooden spoon
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measuring spoons
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chopping board
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knife
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covered casserole dish
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slotted spoon
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June Oven
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Preferences
Halve and peel the onions
Trim 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 into ¼” 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 onions on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 10 hours on Low. June will notify you when the caramelized onions are ready.
June Oven
Strain the onions
Place a strainer over medium bowl. Remove the caramelized onions from the June Oven and scrape them into the strainer.
medium bowl
strainer
slotted spoon
Serve or store
Use immediately or store, saving the liquid for other recipes like Oven Risotto or French Onion Soup.