"Cheryl" > wrote in message
eb.com...
>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.
>
> --
> ღ.¸¸.œ«*¨`*œ¶
> Cheryl

I did do onions in the Crock-Pot once this way. I do remember not being
particularly pleased with the end result although I can't remember exactly
why. I think maybe they just turned to mush or something.

I think an onion only ever gave me tears once. Can't remember why that was
either. I do know that Angela and I can chop them side by side. She'll get
tears every time and I won't. I used to keep onions in the fridge or at
least refrigerate those I was going to use until well chilled as I had read
and been told this would keep them from causing tears. But then once for
some reason, I couldn't do this and there were no tears. So... Can't
explain that.