Onions and sweet peppers for fajita

Ingredients:

• 2 medium yellow onions, sliced ​​lengthwise into 1cm-thick pieces (if using as a side dish with meat), or cut into 12 wedges, pinched at the base to hold the wedges together (if using as the main filling for fajitas)
• 2 teaspoons olive oil
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp sweet paprika
• 1/4 teaspoon sugar
• 3/4 tsp salt
• 3 bell peppers (red, yellow and orange), cut into 2cm wide strips.
• 3 cloves of garlic, minced
• 2 tablespoons lime juice
• Special equipment: 4-liter slow cooker.

Preparation:

1. Place the onions in the bottom of the slow cooker and drizzle with 1 teaspoon of olive oil. Sprinkle with cumin, smoked and sweet paprika, sugar, and 1/2 teaspoon of salt and toss to coat the onions evenly. Arrange the sliced ​​peppers on top of the onions. Sprinkle the peppers with minced garlic, the remaining salt, and olive oil, tossing gently to coat.
2. Cover and cook on low for 2–4 hours (for crispier vegetables) or 4–6 hours (for softer vegetables), stirring once about an hour before the end of cooking. Alternatively, cook on high for 1–2 hours (for crispier vegetables) or 2–3 hours (for softer vegetables). Add lime juice just before serving.