Caramelized Onions in a Slow Cooker

Ingredients:

• 2 tablespoons unsalted butter
• 2 tbsp. l. olive oil
• 1.3 kg of onion (about 10 small heads), cut in half and slice into half rings 1 cm wide.
• 2 large fresh sprigs of thyme
• 0.5 tsp sugar
• 1 tbsp balsamic vinegar
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Set a 6-quart multicooker to high heat (see Note). Add the butter and olive oil to the multicooker. Once the butter has completely melted, add the onion, thyme, sugar, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until the onion begins to sizzle and is well combined with the other ingredients, 1 to 2 minutes.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high heat for 4 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure and wait for the cycle to complete (this should take about 2 minutes). Being careful not to burn yourself with residual steam, open and remove the lid, then add the balsamic vinegar to the onions. At this point, the onions should be tender and light in color.
3. Set the slow cooker to high heat and cook, stirring frequently and scraping up any browned bits from the bottom and sides of the pan, until most of the liquid has evaporated and the onions are deep golden, about 30 minutes.
4. Be sure to stir the onions frequently and watch them closely; scrape up any browned bits from the bottom of the pan to prevent them from burning. Remove the thyme stems from the pan, taste the onions, and season with salt and pepper if needed.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.