On 5/15/2016 2:52 PM, Cheryl wrote:
> I could easily caramelize the onions the old fashioned way, but I wanted
> to give this a try. And I think I discovered (maybe slowly to most of
> you) that the key to slicing onions without tears is just very simply a
> sharp knife. I can't remember the last time I got teary from slicing
> onions though this time my eyes felt a little sting but no tears.
>
> Here's the recipe I'm following, more or less
> <http://www.thekitchn.com/how-to-make-french-onion-soup-in-the-slow-cooker-start-to-finish-cooking-lessons-from-the-kitchn-215696>
>
>
> Starting it now so in the morning I can add the broth and other
> ingredients to finish it up during the day.
>


Not to be too bossy here, but shouldn't you preface your subject line
with "ON TOPIC:"?

I like the slow cook method for such onions, but I just put them in a
slow oven (same thing).

Sharp knife when cutting onions, definitely. If you are cutting a lot
of onions, wash the knife blade off once in a while. And if you are
"chopping" onions, expect to cry.