Lay HALF the sliced onions in the bottom of a large slow cooker.
Mix together the garlic, paprika, 2 tsp salt, and 1 black pepper together in a small bowl.
Pat the brisket dry with paper towels then rub the spice mixture all over the brisket.
Heat the oil in a large saute pan over medium-high heat.
When the oil is hot, sear the brisket until well browned on both sides, about 3 minutes per side.
Transfer the brisket to the slow cooker fat side up and set aside.
Keep the pan on the stove over medium-high heat and add the remaining onion slices and soy sauce to the hot pan then use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Cook the onions, stirring occasionally, until the onions are well browned, about 6 minutes.
Scrape the onions into the slow cooker over the brisket then place the lid on the slow cooker and cook, on LOW heat, about 8 hours.
Slice the brisket and serve with the onions and liquid from the slow cooker over top.
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