"Cheryl" > wrote in message
eb.com...
> 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.
>>
>> -sw
>>
>
> I haven't tried it before so it might be the first and last time. We'll
> see.

I tried it last year and posted pics, it never did caramelize good, so had
to finish off in my cast iron skillet.

Cheri