On 5/15/2016 5:56 PM, Taxed and Spent wrote:
> 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:"?
>
Are you trying to tell me I don't post on topic? LOL! Actually lately I
haven't.

> 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.
>
I've chopped onions a lot over the last many years and I still haven't
cried. I think watching cooking shows and reading here, and other
educational methods I've just learned to do it much faster. As to bad
knives, I didn't used to even think about them. A knife is a knife. No,
it isn't.
>


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl