Caramelized Onions in the Crockpot

Ingredients

• 3 to 5 pounds yellow onions (4 to 5 large onions)
• 3 tablespoons extra-virgin olive oil or melted butter
• 1/2 teaspoon salt

Steps

1. Peel, then slice the onions very thinly into half circles. Put the onions in the slow cooker.
2. Drizzle the olive oil or melted butter and the salt over the top of the onions. Toss to evenly coat all the onions with a thin glaze of oil.
3. Cover the slow cooker and cook for 10 hours on low. To cook them more evenly, they can be stirred occasionally, but this isn't neccessary. After 10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. If you like them as they are now, stop cooking and pack them up.
4. If you like them more concentrated, more brown and with less liquid, cook another 3-5 hours on low with the lid ajar. Check every hour and stop cooking whenever the onions look and taste good to you.
5. Remove the onions with a slotted spoon and transfer them to refrigerator or freezer containers or freezer bags. If any liquid remains in the slow cooker, transfer the liquid to a separate container — this can be used as cooking broth in another recipe. Onions will keep in the refrigerator for one week or in the freezer for at least 3 months.