Skip the long wait by the stove and use June’s Slow Cook mode to caramelize onions. They’re a tasty topping for crostini spread with goat cheese, or you can tuck them into June's Oven Omelet, fold them into French Onion Dip or add them to our Oven Risotto. If you’re going to use up all the onions within a week, cool and refrigerate them in an airtight container. To freeze for later, simply divide them into smaller portions (ice cube trays or muffin tins work great), freeze, then transfer to resealable plastic bags. You can use the frozen portions in soups, stews and sauces for up to 3 months. To make these vegan, replace the butter with olive oil.