Place sugar into a large pot in an even layer over medium-high heat. Allow sugar to melt, swirling the pot occasionally as it cooks until it liquefies

completely and turns an amber brown color. Keep a careful watch so it doesn’t burn.

Once the sugar is fully caramelized, carefully add

the honey to the pot and mix until fully incorporated. The mixture will be sticky and slightly candied.

Working quickly, add the onions to the pot and fry them in the hot caramel for two to three minutes, taking care

to avoid any spritzing. Add half of the boiling water and stir, bringing the mixture back to a boil. Add the rest of the ingredients, including the rest of the water, mixing until well combined.

Place into a 22-quart crock pot and cook for 12–18 hours at 275 degrees Fahrenheit (135 degrees Celsius). Alternatively, place into two large roaster pans in the oven at 225 degrees Fahrenheit (105 degrees Celsius) for 12–18 hours.