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Wash onions in cool water and pat dry.
Place onions in a 6-quart slow cooker and cook on high for 5 hours or on low for 8 hours.
Gently remove the onions from the slow cooker and allow them to cool down and rest for 15 minutes.
Gently cut open the skin with a knife and scoop out the cooked onion inside. When all the flesh is removed, discard the skin and run the knife through the onions to chop them up a bit.
Put the onions into a bowl and mix together with the remaining ingredients.
Store in mason jar or a container with a tight lid.