6 large onions
2 tablespoons olive oil

Peel the onions and cut them into 1/4-inch slices. Place the onions in a crockpot, and drizzle the oil over the slices.

Place the lid on the crockpot and turn heat on HIGH. Cook 8 to 10 hours, until the onions caramelize. They will have a deep-brown color.

Leftover onions may be refrigerated, covered, up to three days. They may be frozen up to one month.

Makes 3 cups.

Nutritional information per 1/4-cup serving: 48 calories (42% from fat), 2 grams fat (no saturated fat), no cholesterol, 1 gram protein, 7 grams carbohydrates, 1 gram dietary fiber, 2 milligrams sodium