4 tbsp. To 5 Tablespoons Butter
4 lb. To 5 Pounds Yellow Onions
2 tbsp. Worcestershire Sauce
1 tbsp. Kosher Salt
1/4 tsp. Ground Black Pepper
2 tbsp. Brown Sugar
Turn a large 6-quart slow cooker on low heat. Add butter to the slow cooker and let it melt.
Meanwhile, peel the onions. Slice each onion into ½-inch wedges. Add sliced onions into the crock and add the Worcestershire sauce. Season with 1 tablespoon salt and 1/4 teaspoon ground black pepper and the brown sugar .
Cover and slow cook the onions for 12–14 hours. Stir once or twice ( I started this at 7 pm so no stirring).
Once the onions are dark, soft, and sweet, cool to room temperature.
These came out good.
Note: I cooked a few chicken breast, added the caramelized onion and topped with Swiss cheese. Gabe liked it.