In a saucepan, melt ghee over medium-low heat. Add onions and allow onions to cook uncovered, stirring every 5-10 minutes, until they turn golden brown, about 30 minutes. Remove from heat.
In a crock pot add caramelized onions, chicken stock and sea salt (start with less and add salt to taste before serving). Add 2-3 quarts of filtered water, or as much as needed to fill the crock pot at least 2/3 full.
Turn on low and allow to cook all day, or high and allow to heat 2-3 hours or until heated through.
Enjoy garnished with grated parmesan cheese.