Cheri wrote:
>
> "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

I wonder if you could make that in a slow cooker and put the lid on
cracked a bit. Just a little off to let water vapor escape?