These delicious and flavorful caramelized onions featured prominently in our Thanksgiving meal.  I was already planning on french onion soup as a starter, and added an onion dip to the cheese platter when I fell in love…

slow cooker french onion soup 

4 red onions

3 yellow or white onions

3 tbsp butter

1 tbsp olive oil

1/2 cup red wine

4 cups beef stock

onion salt, salt & pepper to taste


2 onions, caramelized

300g Gruyère cheese

The day before: melt butter in slow cooker on high heat.  Slice onions on a mandolin slicer, on the thinnest setting. Add to slow cooker and stir to break up onions and disperse butter.  Cook on high for 1 hour, and on low for another 3-4 hours until browned.  Salt and pepper to taste.

Next day, bring onions back to simmer (about 1 hour on low heat).  Add wine and beef stock, onion salt and seasoning to taste. (I’ve started used Continental pastes for stocks, which is pretty flavorful for an instant broth. Simmer for 2-3 hours.)

When ready to serve, slice baguette, spread with a layer of caramelized onions and top with a heap of Gruyère. Toast until cheese is bubbly and brown. Submerge in soup bowl and serve!

caramelized onion dip

4 caramelized onions (will take 1.25 hrs)

1 1/4 cup sour cream

1/4 cup mayo

2-3 tbsp terayaki or soy sauce to taste

1/4 cup chopped parsley

Whisk all ingredients except onions and incorporate completely.  Add onions, stir and refrigerate overnight (so no work to do on the day of the party and to let the flavors meld and intensify).

Disclaimer:  I’m a bit of an imprecise cook.  These are the rough ingredients, but I kinda mixed and matched it with what I had in my fridge until it tasted right — a tbsp of sweet chili sauce, dash of tabasco, some lemon garlic salt.  I don’t like mayo and felt that the mayo taste was, at first, a bit overwhelming so was trying to overcome that.  Next time I’ll use a little less and maybe some softened cream cheese. 

 Feel free to take your own creative liberties…