Sauntering Vaguely Downward

We regularly use the slow cooker to caramelise onions, whenever I have the energy. Basically, I throw a few onions through the slicer of my magimix, toss the result into the slow cooker with some olive oil, and then switch on low, stirring every few hours, until browned (basically all day). I then either turn it into French onion soup, or scoop up and box it for use in whatever I am cooking for the next few days.

H