Slow Cooker Caramelized Onions

 

5 yellow onions, cut lengthwise into 1/4-inch-thick slices

5 T. butter, melted

1 tsp. table salt

 

Place the onions in the crock of a slow cooker, then drizzle with the butter and salt and toss to combine. Cook on low for 12 hours. If at some point you can stir the onions, do so, but no need to set the alarm for two a.m. if you’re cooking them overnight. The onions will last in the refrigerator for 10 days, but I usually just package them in 1-cup servings and freeze for later use.