Instructions: Peel onions and cut them into 1/4 inch slices; you should have about 6 cups. Place them in a slow cooker, and drizzle the oil over the slices.

place the lid on the cooker, and adjust the heat to high. Cook 8 - 10 hours, until the onions caramelize. They will have a deep brown color.

Leftover onions may be refrigerated, covered, up to 3 days. They may be frozen up to 1 month.

Since the only thing in this recipe that has WW points is the oil, Id count each serving as 1/2 point. (also counts as 1/2 fat serving for those who keep track).

Description: "Secret stash to keep on hand for speedy, last minute dinners"

Yield: 3 cups

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