With their deep color and they’re surprisingly sweet and appealing taste, you really need to know how to make slow cooker caramelized onions!
I distinctly remember the first time I tried onions. My brothers and I were spending the summer at my grandparents house in Mississippi and, like a lot of nights, we were gathered around their large table eating supper. Like any self-respecting southern woman, Granny had prepared cornbread. I remember Gramps using his to scoop up onions; I turned my nose up at the combo.
He gave me the same response I’ve now given my own children a few hundred thousand times: “How do you know you don’t like it if you’ve never tried it?” I wasn’t a particularly adventurous eater as a kid (okay, fine, I was ridiculously picky), but for some reason I grabbed myself a serving of diced onions and ate a bite. Yup, just onion. No cornbread. I was surprised to discover I actually liked them.
It wasn’t until years later, though, that I first tried caramelized onions. They’re surprisingly sweet and mild, the opposite of the sometimes harshness onions are known for. That unexpected flavor is the perfect way to win over the onion haters in your life.
