Walla Walla, Washington grows a delicious sweet yellow onion called "Walla Walla". They aren't available all year round so when they do come into season the PNW goes crazy. Every fast food and restaurant has their Walla Walla specialty dish - onion rings is my favorite.
Nothing smells more like home to me than sautéing onions and garlic. So when Walla Walls become available in stores we stock up and use them in everything. Since they are only available for a short time my mother had the great idea of buying a five pound bag of these little gems and cooking them down in the crock pot overnight.
Thin strips of onions (filling the pot to the top), a drizzle of water, a bit of olive oil and the S&P....turn the crock pot on and leave for 10-12 hours. They reduce down by half, turn translucent and the "juice" a deep rich brown.
Now obviously you could do this with any onion - sweet, white, yellow, red. We just love the mild flavor of Walla Wallas.
We put them in small Tupperware and tossed them in the freezer. We have a small crock pot so only around six or seven onions fit and, after reducing, only made five tiny containers. (I've already dove in and spread the onions on a chicken sandwich this afternoon).
Now we can have Walla Wallas all year round...okay for a few more months. We'll have to see how long they actually last us. We may need to make two batches next year.