6 cups onions, peeled, halved and sliced into 1/8th-inch thick slices 1 stick butter
Place onions in the crock pot with the butter on top.
Leave cover slightly askew and cook on high heat for 1-2 hours until liquid has evaporated. Cover and cook on low an additional for 8-10 hours. Stir a few times during cooking. Onions should be dark brown.
If desired, add a splash of balsamic vinegar and pinch of white or brown towards the end of the cooking time.
147 calories, 12 grams fat, 10 grams carbohydrates, 2 grams proteinper 1/2 cup. This recipe is low in sodium.