If you're not doing it, you're not living.
On a hunch the other day, I decided that the slow cooker must be the perfect vehicle for caramelized onions. After all, what is slower and lower? All I had was white onions, I'd prefer vidalia for caramelizing due to higher sugar content, but these were still magical. A LITTLE bit of canola, couple pats of butter and some salt and pepper (you could forego the pepper for more flexibility if you wanted to, but i wanted a snack). On low for about 10 hours (they were done before, but i was out), and they are the most delicious onions i've ever made. the thing that i like about this as opposed to an oven method is that you retain way more of the liquid. I had some stale bread on hand and soaked some of that up for a snack.
I'll be using these for their original intent, a roast beef panini with the fresh horseradish i made last week. Bon Appetit!