To be honest I have never really liked onions. Sure I’d eat them if they were chopped up really fine and thrown in a dish, but I never really made onions to eat along side my meals. I was also pretty disappointed when my CSA was filled with onions every week. What was I going to do with all of these onions? Well I started out small my just sauteing them or making Onion and Bacon Jam and ending up LOVING onions. Really shocking for me! Sauteing only put a small dent in the number of onions I had each week…plus it was a pain to make every time I wanted onions. I decided I needed a recipe that would make a lot of onions at once that I could use all week for meals. That sounded like a job for my slow cooker and it worked perfectly! The onions had so much flavor and they stored well in the refrigerator during the week. Anytime I wanted to add onions to a dish I would take out a spoonful or two and throw it in the dish toward the end of the cooking time just to reheat or I’d reheat the onions to top my pork chops or chicken breast with it. Perfect and quick!
- 4 (or 5) large onions
- 4 Tbsp butter, cut into pieces or coconut oil
- 1/4 cup coconut aminos (a soy sauce substitute)
- Salt and pepper, to taste
- Slice the onions into 1/4" slices and place into the bowl of a slow cooker,
- Top with the butter and coconut aminos
- Cook on low for 6-8 hours
- Serve over grilled pork chops, chicken, pulled pork, or as a side dish
Net Carb Count*: 2.68 g net carbs (for 2 Tbsp serving)--makes about 3 cups cooked onions
Total Carb Count: 3.03 g total carbs (for 2 Tbsp serving)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Adapted from Empowered Sustenance
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