Instructions

1. Add the onions, oil, and salt to your Slow Cooker.
2. Close the lid and cook on LOW for 8 hours.
3. Open the lid and keep simmering for 1-2 hours until any excess water has evaporated.
4. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tip: If you don’t have a Slow Cooker, you may use an Iron-Cast Dutch Oven. The temperature is 200°F for LOW and 250°F for HIGH.