Caramelized Onions

Every year, I buy a couple of large bags of onions, slice them up, add some balsamic vinegar and a bit of sugar and salt and pepper and create some caramelized onions that I can use all winter on pizza or charcuterie boards (they are great with cheese). This year, I found an EVEN easier way to do them and used my crockpot.

Slice a large bag of red onions (5 lbs)
In your instant pot, set on saute, cook the onions until the sweat with 3/4 cup of butter. Add 3 tablespoons of brown sugar and 1/4 cup of balsamic vinegar and 1 teaspoon of salt.
On the slow cooker setting, cook for 10 – 1/2 hours on low.
Sterilize jars (I use the dishwasher), drain the onions. Keep the liquid and freeze it for soup. Put the onions in the sterilized jars. Boil the lids and rims, wipe the rims of the jars, add the lids and tighten the rims. Process in boiling water, in a canner for 20 minutes.

Written by Pam