Winner, Loser, or Meh
These are true winners. I have been making them for years. Watch this carefully at the end until you know the quirks of your own crock because they can go from underdone to perfect to over done in plus or minus an hour. I have made these in many types of crocks and each one has its own heat settings and quirks. If you use a black crock, you may need to stir them once or twice in the first 6 hours as the black crockery causes the edges to burn slightly. Even if you don't do this, it won't be fatal.
I used a 2 1/2 - 3 quart crock for this. A larger crock can be used for bigger batches.
- As many or as few onions as you like, peeled, sliced thin (for this batch I used one giant onion)
- 1-2 tsp butter or olive oil for every medium sized onion (I used 1 Tbls for the super giant onion)
- (optional) 1/2 clove garlic, minced, for every 1-2 medium onions (I used Christopher's jarred, 1 clove equivalent)