In my experience, slow cooker caramelized onions are pretty reasonable to make in bulk, then freeze into a lump in your freezer that you keep telling yourself you’ll totally use in a recipe until you forget about its very existence, rediscover it once it’s a freezer burned mess, and reluctantly throw out, telling yourself that surely next time you bulk prep caramelized onions for some recipe that calls for them, you will not make the same mistake.

Er, I mean, have you tried slow cooking caramelized onions? It takes longer but it’s so hands off!