Caramelized Onions for Soup (or Sandwiches)

2-1/2 lbs. red onions
1/3 c. avocado oil or olive oil
1/2 t. kosher salt
2 peeled garlic cloves (optional)
4 c. low-sodium vegetable broth
2 bouillon cubes
1/3 c. full-bodied red wine (optional)
Salt and black pepper to taste

If making soup:
Croutons or crusty bread, for topping
Melty cheese, for topping

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Cut the onions in half, then place them flat side down and cut into 1/4" slices. Place the onions in the crock. Don't worry if they come almost to the top; they will shrink with cooking.

Pour the oil over the onions and sprinkle over the salt. Add the garlic, if using. Stir and cover. Cook on HIGH for 6 hours.

For French Onion Soup: After 6 hours, stir in the broth, bouillon, and wine, if using. Cover and cook on HIGH 1-2 more hours, or until the onions are tender. Remove the lid and continue cooking on HIGH for 15 more minutes. Season with salt and pepper. Serve in bowls, with a slice of bread and some cheese floated on top. The heat of the soup will melt the cheese.

For sandwiches: After 6 hours, season with salt and pepper, then use in sandwiches or omelets.

Will keep refrigerated for 3 days or can be frozen to use later.

Serves 4.

Adapted from Stock the Crock, p. 26.