Crock Pot Onion Confit - cooking recipe

Ingredients

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
3 tablespoons demi-glace (I use beef)
3 tablespoons sherry wine or 3 tablespoons port wine
7 -9 large onions, sliced enough to fill crock pot to the top
salt and pepper
2 bay leaves
2 teaspoons dried thyme
1 tablespoon brown sugar (optional)

Preparation

If you don't have demi-glace, take 2 cups good-quality stock and reduce to 1/2 cup.
Place everything in crock pot and thoroughly combine.
Turn to high, until just before going to bed (about eight hours).
Stir.
Turn to low for overnight.
Upon waking, stir, and turn back to high until finished.
Water content will vary from onion to onion, so if your confit is still quite watery towards the end, remove lid and allow excess water to cook off.
This will keep for at least two weeks, covered, in the refrigerator.