- 1
4.6/5
(9 Votes)
Ingredients
- 8 medium/large onions*
- 1/4 cup melted butter or olive oil (about a tablespoon for every 2 onions)
- 1 teaspoon salt (1/4 teaspoon for every 2 onions)
Preparation
Step 1
Peel, cut in half, and thinly slice enough onions to fill a slow cooker half to three-quarters full.
Sprinkle onions with the melted butter or olive oil and salt. Toss to coat.
Cook for 10 hours on LOW. At this point, I found the onions had reduced from about 4 quarts raw to a little over 1 quart cooked onions and 1 1/4 cup liquid. To reduce further, leave the liquid in and cook for another 4 or 5 hours on LOW, stirring occasionally, until the onions are deeper brown and the liquid is almost completely cooked off.
*Note: I used a 6 1/2-quart slow cooker. Adjust the recipe amounts to suit the size of your equipment.