3 pounds Vidalia or other sweet onions, peeled and cut into 1/8 inch to 1/4 inch thick slices
8 tablespoons butter
Place the onions and butter in slow cooker, cover and cook on low for 12 to 14 hours, until the onions are deep brown and very soft. It is almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored. Makes 3 1/2 cups.
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