"Sqwertz" > wrote in message
...
> On Sun, 15 May 2016 17:52:12 -0400, 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.
>
> My attempt at caramelized onions in the croockpot resulted in onion
> mush. Too much liquid is preserved in the crockpot method. More of
> the liquid needs to evaporate during the cooing process. Will not be
> trying that again.

I think that was what happened to me too.