Hi all,

Recently I've really been diving into adding carmelized onions to all kinds of things. My eggs or a breakfast burrito, sandwiches, with potatoes. My partner is finally tired of me taking an hour in the kitchen multiple times a week and asked why I don't just do a big batch and keep it in the fridge.

So I'm going to try to do about 5 lbs of onions that will live in a jar in my fridge. But the question is what method works best? I've only ever done it on the stovetop, a little butter a little oil and salt, and lots of time. But I've heard of people doing it in a slow cooker or even a pressure cooker, but I have no idea how it is compared to just in a pan on the stove.

Oh good people of r/cooking, do any of you have experience with these other methods? If so how does it compare?

Thanks!