Tuesday, January 21, 2014

Caramelized Sweet Onions (Crock Pot)

A time-saver!
For no tears, place 3 pounds of sweet onions in the fridge until they are cold (or outside on a cold day until they are cold).
To the slow cooker add 3 pounds of sliced onions, 1/2 cup butter and 1 tsp. sea salt.
Cover and cook on LOW for 8 to 10 hours until soft and golden in color.
Use immediately, refrigerate up to 3 days, or freeze to add wonderful flavor to future dishes.  Yields about 3 cups.
A double recipe would also work fine, although you might need to cook it a little longer.