Caramelizing onions without stirring can be done using the oven or slow cooker method. This process requires more time but allows the onions to develop a rich, deep flavor without the need for constant stirring. Here's how you can do it:
Oven Method:
Preheat your oven to a low temperature, around 300°F (150°C).
Peel and thinly slice the onions.
In an oven-safe dish or a baking sheet lined with parchment paper, spread the sliced onions in an even layer.
Drizzle some olive oil or melted butter over the onions and toss them gently to coat.
Cover the dish tightly with aluminum foil or a lid.
Place the dish in the preheated oven and let the onions cook slowly for about 1 to 1.5 hours. Check on them occasionally to make sure they don't burn or cook too quickly.
After the cooking time, remove the foil or lid, and continue baking for an additional 30 minutes to an hour until the onions reach the desired caramelized color and flavor.
Slow Cooker Method:
Peel and thinly slice the onions.
Place the sliced onions in the slow cooker.
Drizzle some olive oil or melted butter over the onions and toss them gently to coat.
Set the slow cooker to the low setting and cover with the lid.
Let the onions cook for 6 to 8 hours, stirring occasionally if you can, but try to minimize stirring as much as possible to achieve better caramelization.
The onions will be fully caramelized when they turn deep brown and have a sweet, rich flavor.
Both methods allow the onions to slowly release their natural sugars and caramelize without the need for constant stirring. Keep in mind that the exact cooking time may vary depending on the type of onions, their moisture content, and the specific equipment you're using. The slow and steady approach ensures a more even caramelization without the risk of burning the onions.