On 5/15/2016 3:01 PM, Cheryl wrote:
> 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.


no, it was just a general comment.


>
>> 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.
>>
>
>

slicing vs chopping. Chopping is crushing. Expect to cry if you are
crushing the acid out of the onions.