Serve these delicate cooked onions as a side or as a pizza topping. Or toss them with pasta, shredded Asiago cheese, and fresh herbs. They also make a fantastic addition to risotto. Use the skimmed onion-scented butter to flavor stocks or stews, or to spread over toasted slices of French or Italian bread. To ensure maximum flavor, cook the onions the full 24 hours.
1/2 cup butter
3 pounds Vidalia or other sweet onions (about 4 medium), peeled
How to Make It
Combine butter and onions in an electric slow cooker. Cover and cook on low 24 hours.
Remove onions with a slotted spoon.
Pour the cooking liquid into a bowl. Cover and chill.
Skim solidified fat from surface; reserve for another use. Discard remaining liquid.