1 medium yellow onion, cut in half lengthwise then sliced
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbsp chopped parsley
Place carrots and onion in a slow cooker; sprinkle with the salt.
Place lid on cooker and cook on low approximately 9 hours.
Discard the liquid that is in the cooker.
In a small bowl, combine the honey and preserves; pour over the carrots in the cooker.
Turn heat to high and cook another 10 to 15 minutes until hot.
Sprinkle with the parsley before servings.
Note: Carrots will be okay to stay in cooker on low or keep warm for up to two hours.
Note: File Photo