These are so easy to make, and they add low-calorie flavor and richness to many foods.
6 large yellow onions
2 tablespoons olive oil
Cut the peeled onions in halves and then quarters from pole to pole. Cut each quarter, pole to pole, in 1/4 inch slices. Coat inside of slow cooker with cooking spray. Add sliced onions and olive oil to slow cooker; toss with tongs or 2 forks to separate slices and distribute olive oil. Cover and cook on high for approx. 12-14 hours, until browned to desired color. Keep an eye on them during the last few hours of cooking time; if they begin to burn around the edges, stir, recover, and continue cooking until caramelized throughout.
Cooked onions may be eaten right way or frozen in small portions for future use.
Suggestions uses for caramelized onions: --as a pizza topping (mushrooms and --caramelized onions are a perfect pairing) --in an omelette --on a burger, in a grilled panini or hot sandwich --on a baked potato --as a topping for grilled or broiled meat --stirred into mashed potatoes --mixed into sauteed greens --tossed with pasta --as an appetizer topping (a cracker spreadwith soft cheese, topped with caramelized onions) --stirred into dips --stirred into soups