"Taxed and Spent" > wrote in message
...
> 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.

I happen to love the smell of onions but others in this house do not. I
don't recall getting any complaints when doing onions on the stove but when
I did things that caused the to cook all day or night, I did. I used to
make onion bread in the dehydrator and that caused complaints too. The only
problem for me was that I really wanted to eat the food because it smelled
so good. Drove me nuts.