Jim, use my crockpot all the time. Just throw the onions in until they're the color you want. Stir them once in awhile. I add more onions as they cook down. It takes a good day and makes your house smell, but it's easy.

Last year I used my 6-quart Nesco, which cooks a little hotter than a slow-cooker, but the principle is the same. It comes a little closer to roasting or caramelizing as opposed to braising.

Drizzle a bit of olive oil on the bottom. Layer onions, drizzling olive oil and generous grindings of salt and pepper.

I used a "slow-cook" setting, about 225°. In the Nesco it took about 2 hours to cook down about 6 quarts of onions, sliced 1/2" thick.

Then I packed the onions into plastic freezer containers and froze. I got a yield of 12 cups of onions and broth. It makes a fabulous onion soup just from the natural vegetable stock.

Carol

I've never tried my roaster, but I do onions in my crockpot for Katie's French Onion Soup. I usually let them cook at least 12 hours on low, until they are nicely browned.Like Carol, I drizzle some olive oil in the bottom of the pot, then add the onions.

Annie

For that french onion soup, try using a lot of shallots as well. Will give a really good mellow flavor not commonly found with just using onions.

Thanx ladies, once again you've rescued me.
Jim

Is there a particular type of onion that works best? I have white, red, and a sweet type. I can't wait to try this!

Any will do. Sweets tend to brown more quickly obviously. A mix is a good way to round out the flavor.