Caramelized Onions

• Enough onions to mostly fill a crock pot
• Olive oil, bacon fat, whatever you have - no more than 2 T, and it's almost optional
• optional but nice - salt, pepper, herbs (I like Thyme - goes well in Vidalia & Swiss quiche)

Slice onions thin and add to crock pot - mix well with oil/fat and seasonings. Cover and let it go on low for up to 24 hours or on high for as few as 4-5. Crock pots tell you never to lift the lid and stir - I disagree. Don't do it often, but if you don't check on these occasionally, they may start to burn around the edges. When they are done, I like to let them drain through a fine meshed sieve and cool a bit before refrigerating.