1 teaspoon salt
10 ounces canned beef consume
6 tablespoons olive oil
- Trim the ends off each onion then halve lengthwise. Remove peel and using a mandolin, finely slice into half moon shapes.
- Drizzle 2 tablespoons of the olive oil over the bottom of the slow-cooker's crock. Add about half of the onions, sprinkle about half of the salt and repeat with the remaining onions, salt, and olive oil. Sprinkle the paprika & thyme over everything and then use tongs to toss the contents so the onions are evenly coated with oil.
- Place the lid on the crock, turn the heat to HIGH, and let it cook for 9-10 hours,
- After 10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. Using a ladle, skim as much of this liquid out as possible and reserve for the soup. Turn the heat down to LOW and continue cooking for another 3 to 5 hours. Check every hour or so and stop cooking whenever the onions look and taste good to you.