Instructions: I only had one very large "sweet" onion but a whole 2 lb. bag of smallish yellow onions.

I cut the large onion in half (along the "equator") and left the small ones whole (just skinned and ends trimmed). Into my 4 1/2 qt. oval Rival Crockpot they went along with 1/2 a stick of Country Morning Butter Blend (liquid soybean oil, partially hydrogenated soybean oil...5% butter, "65% less sat. fat than butter") and about 3/4 of a 14 1/2 oz can of College Inn Vegetable Broth.

I put the crockpot on low at about 1:30 in the afternoon on Tuesday. On Wed. morning they were nice and brown on the outside, and soft. They were still whole. I decided to break them up with a spoon, and the insides were soft but not brown.

I turned the crockpot back on low and cooked them several more hours - until they were a nice warm brown color. Being on WW 1.2.3 Success and slightly "anal", I measured the yield. I got 4 cups of "solids" and 1 cup of liquid. ( MasterCook5 shows 2 pts per serving - if the yield is 8 servings. I have a feeling that most of the fat and points end up in the liquid)

The onions are in 2 freezer ziplock bags (in the fridge right now) and the liquid is in a measuring cup also in the fridge. My plan is to "skim" the fat off of the top of the broth and then use it in a batch of "free" WW veggie soup or in some easy homemade French Onion Soup for Valentines Day.

(To make the soup, for 2 cups of onions I would use 4 cans of FF Beef Broth and a Tablespoon or so of Worcestershire and some of the caramelized onion liquid. Serve over toasted French bread with melted jack cheese over it. These suggestions are based on Robbyns recipe for French Onion Soup from: http://snider.mardox.com/soup.htm#frenchonionsoup)

Last night I made one of the pork tenderloin recipes that I posted last week (Jamaican Pork Tenderloins^ - 4 pts) and, in place of the 1 1/2 cups of chopped raw onions called for, I used about 1/2 cup of these yummy caramelized ones.

I really enjoyed this recipe (not sure about the rest of the family - the kids had theirs w/o the "chunks" and DH eats almost anything and rarely comments). I served it with 1). a nice big green salad with red and green pepper strips (baby spinach in the adults portion)along with a light sprinkling of Parmesan cheese and bacos and 1 T of "Light Done Right" dressing plus 1 T FF balsamic dressing (1 pt salad)

2). Lowfat Chicken flavored Rice-A-Roni( 2 pts per 1/2 cup serving). To the rice, I added some of the onions along with leftover caramelized mushrooms.

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