On Sunday, May 15, 2016 at 11:52:22 AM UTC-10, 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.
>
> --
> ღ.¸¸.œ«*¨`*œ¶
> Cheryl

Sounds like a pretty good idea. You can leave the soup in the pot for days and it'll just get better. I've never had any problem with onions as far as eye irritation goes - just keep them in the refrigerator.