September is here, and the back to school stampede has me thinking autumnal thoughts — or it would if I didn’t have to still worry about applying sunblock to my left arm when I drive home from work.  Regardless, the fall season for me is personified by creamed onions, a dish that never sees the light of day beyond my family’s traditional Thanksgiving spread — but I’m a grownup now, and I can eat onions whenever I want! (read: whenever Dani lets me.) So, here’s a SRSLY take on traditional creamed onions with a savory spice twist. If you happen to have a stick blender handy, this recipe can also be converted into some righteous cream of onion soup.

SRSLY Spiced Stewed Onions

• 2 pounds whole pearl onions, frozen or peeled fresh
•  2 tablespoons juniper berries
• 1 tablespoon whole allspice
• 1/4 teaspoon freshly ground nutmeg
• 3 cups chicken stock
• 1 cup heavy cream
• 1 tablespoon dried thyme
• salt to taste

Standard slow cooker method: Pour everything into a crockpot, cook on low for four hours.

SRSLY method: Combine all ingredients except heavy cream in gallon-sized ziptop bag and freeze. To serve, place frozen mass into slow cooker and heat on low for six to eight hours, and whisk in heavy cream just before serving. Serves six to eight as a side dish or first course, or four as a main course.