Onion confit after 16 1/2 hours in the crockpot. I used three very, very large Vidalia onions, 1/2 stick of butter, ~1/4 cup of olive oil, and added salt and pepper 3 hours in to cooking. I was afraid this was going to be too sweet for me so after reading all of the previous pages I decided to use sweet onions to cut down on the sweetness and omit all other ingredients. It worked! I have other pictures but it took me so long to figure out how to post this one. I also need to work on my bread cutting technique.