4 Tablespoons butter
3 pounds yellow onions
1 red onion
2 large Melissa’s shallots
2 cloves garlic (optional)
1 Tablespoon Worcestershire Sauce
1/4 teaspoon Montreal Steak Seasoning
1/2 teaspoon freshly ground black pepper
Salt to taste
Set a large (six-quart) slow cooker on low heat. Place butter in bottom of slow cooker, and allow it to melt while you slice the onions and shallots. (I used a spiralizer, it makes things so much easier.) Place onions, shallots, and garlic on top of the melted butter. Sprinkle Worcestershire sauce, steak seasoning, and pepper over the top, and give it one good stir. Allow it to cook for 10 to 12 hours, stirring if the mood hits. During the last two hours of cooking, remove the lid.
Cool to room temperature, and then place into containers to refrigerate or freeze, or, use immediately. These are not only good for use in onion soup, but are also excellent as a side dish, or on top of a grilled burger, or other grilled sandwich.