5quartsonion- large white onions, sliced thin (this is for a 4 to 6 slow cooker, depending on the size of the onions)
2tablespoonsextra virgin olive oil or your favorite oil
Spread coconut oil around the bottom and about halfway up the sides of the slow cooker.
Fill up crock pot with sliced onions to about 3/4 full. It can be a bit more than this as the onions will start to cook down very quickly.
I used a 6 quart slow cooker but a 4 to 6 quart slow cooker will work, depending on the size of your onions)
Turn on low for 10 hours.
The last hour of cooking time, crack the lid so that the extra moisture can start to cook away.
You do not need to do this but you will get a richer color.
This is where you will need to stir the onions about every 15 minutes to make sure they don't stick to the slow cooker.
The onions will thicken and color as it cooks with the lid cracked open.
You might only need 1/2 hour to color them so be around to check.
Makes about 6 Cups.
They will also keep in the refrigerator for 3 to 4 days.
IF FREEZING:Let cool and freeze in small batches so that you will have them in hand any time you want.All you have to do is remove a jar from the freezer and let defrost in the refrigerator for a great topping.