Ingredients
¼ cup unsalted butter, cubed
3 pounds Vidalia onions, thinly sliced (about 14 cups)
1 teaspoon kosher salt
Directions
1
Place unsalted butter in a 5- to 6-qt. slow cooker. Stir in Vidalia onions and kosher salt. Cover and cook on LOW until evenly golden, about 10 hours.
2
Uncover and stir. Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, about 1 hour.