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–+ servings
Deep golden slow cooker caramelized onions with butter and homemade meat stock

Easy Slow Cooker Caramelized Onions for Full GAPS

Deeply golden, jammy onions slow-cooked with butter and homemade meat stock, then cooled and portioned for soups, stews, sauces, and gravies.
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Prep Time 30 minutes
Cook Time 18 hours
Total Time 18 hours 30 minutes
Servings: 1 batch
Course: Meal Prep, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 12-16 onions peeled and sliced evenly
  • 1/2 cup butter cut into several pieces
  • 1 cup homemade beef or chicken meat stock

Equipment

  • 1 Slow cooker with removable ceramic insert and fitted lid
  • 1 Large cutting board
  • 1 Sharp chef's knife
  • 1 Wooden or silicone spoon
  • 1 Measuring cups
  • as needed Freezer-safe glass containers 1- or 2-cup sizes

Method
 

  1. Put the sliced onions into the ceramic slow-cooker insert. Distribute the butter pieces over the onions and pour the homemade meat stock around them.
    Sliced onions, butter, and meat stock in a ceramic slow cooker insert
  2. Cover and cook on low for 18 to 24 hours. Start in the evening so the long middle of the cook happens overnight and the final hours can be watched during the day.
  3. Stir when checking the onions so darker pieces around the edge move toward the center. The onions are ready when they are deeply golden-brown, glossy, and jammy, with almost no thin liquid pooling underneath.
    Deep golden jammy caramelized onions finished in a ceramic slow cooker
  4. Turn off the slow cooker and let the onions cool. Divide them into 1- or 2-cup portions in freezer-safe glass containers and freeze for soups, sauces, gravies, stews, or other dishes.

Notes

Full GAPS: Make this once butter is introduced and well tolerated. This is not an Introduction Diet recipe.
Meat stock: Use homemade beef or chicken meat stock made with raw meaty bones and joints, not boxed broth, bouillon, cubes, granules, or bare-bone broth.
Yield: The source gives no tested finished volume. Portion the cooled onions by actual volume.
Scaling: A 2x batch requires two slow cookers or separate batches unless one cooker can hold the onions below its safe fill line with the lid fully closed.

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