For some reason caramelizing onions takes me forever! And it requires constant attention, stirring, checking, covering, adding water (according to some recipes), lather, rinse, repeat, etc.
So this time I threw my chopped onion into a crockpot with a shitload of olive oil, set it, and forget it. Yes, it takes a long process and makes it longer, but it’s worry free. This is how mine looked after 4 hours on high. But if I wanted, I could let them go a lot longer and get darker and more caramelized. You can make a batch and use it in recipes all week long. In eggs, on steak, in side dishes, on hot dogs, burgers, etc.