SWEET-HOT CARAMELIZED ONIONS

A SLOW COOKER DOES MOST OF THE WORK IN MAKING THESE BUTTERY, MELT-IN-YOUR MOUTH ONIONS. PAIR THEM WITH SOFT GOAT CHEESE ON CROSTINI.

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PREP: 45 MINUTES SLOW COOK: 7 HOURS COOK: 25 MINUTES MAKES: 4 HALF-PINTS

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• 3½ to 4 pounds yellow onions (10 to 12 onions), halved lengthwise and thinly sliced (12 cups)*
• 6 tablespoons butter, melted
• 6 tablespoons olive oil
• ⅓ cup packed brown sugar
• ⅓ cup white balsamic vinegar
• ⅓ cup apple cider
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon crushed red pepper

1. In a 4- to 6-quart slow cooker combine onions, melted butter, and oil. Cover and cook on low-heat setting for 7 to 8 hours or until onions are soft and caramel color, stirring once or twice.

2. Transfer onion mixture to a large skillet. Stir in brown sugar, vinegar, cider, salt, cayenne pepper, and crushed red pepper. Bring to boiling; reduce heat to medium. Cook, uncovered, for 25 minutes, stirring occasionally.

3. Spoon onion mixture into half-pint freezer containers, leaving a ½-inch headspace. Cool for 30 minutes. Seal and label. Store for up to 2 weeks in the refrigerator or for up to 6 months in the freezer. Thaw in the refrigerator; reheat before using.

*TIP: If you like, use a mandoline to slice the onions about ⅛ inch thick.

PER 2 TABLESPOONS: 92 cal., 5 g fat (2 g sat. fat), 7 mg chol., 109 mg sodium, 11 g carb., 1 g fiber, 1 g pro.