====== Caramelize Onions in Slow Cooker ======
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===== 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
  * 4-quart to 6-quart slow cooker 
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** couple of cups
  * [[http://www.thekitchn.com/how-to-caramelize-onions-in-the-slow-cooker-cooking-lessons-from-the-kitchn-193413|Source]]


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===== Directions =====
  - Thinly slice all the onions: Peel and thinly slice all of the onions into half moons. Transfer all the onions to the slow cooker — the slow cooker should be half to three-quarters full.
  - Toss onions with the olive oil: Drizzle the olive oil or melted butter and the salt, if using, over the top of the onions. Toss to evenly coat all the onions with a thin glaze of oil.
  - Cook for 10 hours on LOW: Cover the slow cooker and cook for 10 hours on LOW. If you're around while the onions are cooking, stir them occasionally — this will help them cook more evenly, but isn't strictly necessary.
  - 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.
  - Optional — cook an additional 3 to 5 hours with the lid ajar: If you'd like jammier, more concentrated onions with a deeper color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate. Check every hour and stop cooking whenever the onions look and taste good to you.
  - Refrigerate or freeze the onions: Remove the onions with a slotted spoon and transfer them to refrigerator or freezer containers. 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.

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