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

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.

On 5/15/2016 5:56 PM, Taxed and Spent wrote:
> 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:"?
>
Are you trying to tell me I don't post on topic? LOL! Actually lately I
haven't.

> 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've chopped onions a lot over the last many years and I still haven't
cried. I think watching cooking shows and reading here, and other
educational methods I've just learned to do it much faster. As to bad
knives, I didn't used to even think about them. A knife is a knife. No,
it isn't.
>


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 5/15/2016 3:01 PM, Cheryl wrote:
> On 5/15/2016 5:56 PM, Taxed and Spent wrote:
>> 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:"?
>>
> Are you trying to tell me I don't post on topic? LOL! Actually lately I
> haven't.


no, it was just a general comment.


>
>> 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've chopped onions a lot over the last many years and I still haven't
> cried. I think watching cooking shows and reading here, and other
> educational methods I've just learned to do it much faster. As to bad
> knives, I didn't used to even think about them. A knife is a knife. No,
> it isn't.
>>
>
>

slicing vs chopping. Chopping is crushing. Expect to cry if you are
crushing the acid out of the onions.

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.

I did something very similar sans-slow cooker some years ago when
caramelising some onions... they ended up being 'French Onion soup'
and it came out great. I also used balsamic vinegar too, it really
makes a huge difference to the end result. I'll save this recipe and
try it soonish... thanks.

On 2016-05-15 6:01 PM, Cheryl wrote:

> I've chopped onions a lot over the last many years and I still haven't
> cried. I think watching cooking shows and reading here, and other
> educational methods I've just learned to do it much faster. As to bad
> knives, I didn't used to even think about them. A knife is a knife. No,
> it isn't.

Maybe onions are milder than they used to be. I used to get teared up
chopping onions, but it has been years since that happened.

"Cheryl" > wrote in message
eb.com...
>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

I did do onions in the Crock-Pot once this way. I do remember not being
particularly pleased with the end result although I can't remember exactly
why. I think maybe they just turned to mush or something.

I think an onion only ever gave me tears once. Can't remember why that was
either. I do know that Angela and I can chop them side by side. She'll get
tears every time and I won't. I used to keep onions in the fridge or at
least refrigerate those I was going to use until well chilled as I had read
and been told this would keep them from causing tears. But then once for
some reason, I couldn't do this and there were no tears. So... Can't
explain that.

On Sun, 15 May 2016 18:13:03 -0400, Dave Smith
> wrote:

>On 2016-05-15 6:01 PM, Cheryl wrote:
>
>> I've chopped onions a lot over the last many years and I still haven't
>> cried. I think watching cooking shows and reading here, and other
>> educational methods I've just learned to do it much faster. As to bad
>> knives, I didn't used to even think about them. A knife is a knife. No,
>> it isn't.
>
>Maybe onions are milder than they used to be. I used to get teared up
>chopping onions, but it has been years since that happened.

Onions are as strong as ever here, that much I do know... still strong
enough to easily bring tears to the eye.

On 5/15/2016 6:09 PM, Je�us wrote:

> I did something very similar sans-slow cooker some years ago when
> caramelising some onions... they ended up being 'French Onion soup'
> and it came out great. I also used balsamic vinegar too, it really
> makes a huge difference to the end result. I'll save this recipe and
> try it soonish... thanks.

I was debating about whether to use balsamic vinegar or some dry red
wine I have and now I think I'm going to stick with the recipe and use
the balsamic vinegar to see the difference. Thanks for your reply!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"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.

"Cheryl" > wrote in message
eb.com...
> On 5/15/2016 5:56 PM, Taxed and Spent wrote:
>> 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:"?
>>
> Are you trying to tell me I don't post on topic? LOL! Actually lately I
> haven't.
>
>> 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've chopped onions a lot over the last many years and I still haven't
> cried. I think watching cooking shows and reading here, and other
> educational methods I've just learned to do it much faster. As to bad
> knives, I didn't used to even think about them. A knife is a knife. No, it
> isn't.

I think the people who say that all knives are the same have never used a
good sharp one.

I grew up in a house with crappy knives. My dad used to sharpen them all
the time with one of those little roller things. I used to cut myself
pretty frequently but thankfully usually only minor cuts. I finally
realized it was because of the crappy knives and the extreme amount of
pressure I had to use to make them work. I know he thought he was
sharpening them but what he did seemed to make no difference,

When I moved out on my own, they gave me their steak knives as they were
rarely used. I used them for most everything. They were sharper than
anything else they had in their house but they were not serrated.

Then one day I found a Ginsu knife at some store, marked down to 99 cents.
That was one of the As Seen On TV items I have purchased that really was
good. Best knife I'd ever had up to that point. That's when I learned how
very important it was to have a really good knife.

On 5/15/2016 6:35 PM, Julie Bove wrote:
>
> I grew up in a house with crappy knives. My dad used to sharpen them
> all the time with one of those little roller things. I used to cut
> myself pretty frequently but thankfully usually only minor cuts. I
> finally realized it was because of the crappy knives and the extreme
> amount of pressure I had to use to make them work. I know he thought he
> was sharpening them but what he did seemed to make no difference,

My dad was very serious about keeping a sharp knife. I never understood
it until only probably 15 years ago. He was the one that carved
everything. He'd use a stone to sharpen, always downstairs in his
workshop, and the honing thingie only after sharpening. I might be
remembering wrong the order but I know he was very particular about knives.

When I was on my own I didn't realize the importance but as years went
by I remembered how he treated knives and it finally sunk in. A knife
was never allowed in the dishwasher and no matter who was cleaning up
the kitchen, he had to wash and dry the knives himself.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 5/15/2016 6:28 PM, Julie Bove wrote:
>
> 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.

The cooking onions are already smelling so good here. I don't mind that
it takes a while to rid the house of the smell. I'm the only one here,
well, except for the cats and they probably don't like it but aren't
complaining yet. lol

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Sun, 15 May 2016 19:44:24 -0400, Cheryl >
wrote:

>On 5/15/2016 6:35 PM, Julie Bove wrote:
>>
>> I grew up in a house with crappy knives. My dad used to sharpen them
>> all the time with one of those little roller things. I used to cut
>> myself pretty frequently but thankfully usually only minor cuts. I
>> finally realized it was because of the crappy knives and the extreme
>> amount of pressure I had to use to make them work. I know he thought he
>> was sharpening them but what he did seemed to make no difference,
>
>My dad was very serious about keeping a sharp knife. I never understood
>it until only probably 15 years ago. He was the one that carved
>everything. He'd use a stone to sharpen, always downstairs in his
>workshop, and the honing thingie only after sharpening. I might be
>remembering wrong the order but I know he was very particular about knives.
>
>When I was on my own I didn't realize the importance but as years went
>by I remembered how he treated knives and it finally sunk in. A knife
>was never allowed in the dishwasher and no matter who was cleaning up
>the kitchen, he had to wash and dry the knives himself.

It's nice to have a good knife but far more important is to have a
sharp knife.
Janet US

On Sunday, May 15, 2016 at 4:24:09 PM UTC-6, Julie Bove wrote:
> "Cheryl" > wrote in message
> eb.com...
> >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
>
> I did do onions in the Crock-Pot once this way. I do remember not being
> particularly pleased with the end result although I can't remember exactly
> why. I think maybe they just turned to mush or something.
>
> I think an onion only ever gave me tears once. Can't remember why that was
> either. I do know that Angela and I can chop them side by side. She'll get
> tears every time and I won't. I used to keep onions in the fridge or at
> least refrigerate those I was going to use until well chilled as I had read
> and been told this would keep them from causing tears. But then once for
> some reason, I couldn't do this and there were no tears. So... Can't
> explain that.

Julie the reason onions don't bother you is because you are a "contrarian", you often do what others wouldn't do or buck the odds. In other words, you are a natural born REBEL.
I wouldn't expect any other behaviour of you. Now tell me if I'm right or wrong.
=====

On 5/15/2016 6:23 PM, Julie Bove wrote:
>
> I did do onions in the Crock-Pot once this way. I do remember not being
> particularly pleased with the end result although I can't remember
> exactly why. I think maybe they just turned to mush or something.

I think as long as they are brown I'm going to be happy with the result.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"sf" > wrote in message
...
> On Sun, 15 May 2016 18:13:03 -0400, Dave Smith
> > wrote:
>
>> On 2016-05-15 6:01 PM, Cheryl wrote:
>>
>> > I've chopped onions a lot over the last many years and I still haven't
>> > cried. I think watching cooking shows and reading here, and other
>> > educational methods I've just learned to do it much faster. As to bad
>> > knives, I didn't used to even think about them. A knife is a knife. No,
>> > it isn't.
>>
>> Maybe onions are milder than they used to be. I used to get teared up
>> chopping onions, but it has been years since that happened.
>>
>
> Complete opposite for me, they're making me tear up now.

I just cut one up for my taco pizza. No tears.

On 5/15/2016 6:44 PM, Cheryl wrote:
> On 5/15/2016 6:35 PM, Julie Bove wrote:
>>
>> I grew up in a house with crappy knives. My dad used to sharpen them
>> all the time with one of those little roller things. I used to cut
>> myself pretty frequently but thankfully usually only minor cuts. I
>> finally realized it was because of the crappy knives and the extreme
>> amount of pressure I had to use to make them work. I know he thought he
>> was sharpening them but what he did seemed to make no difference,
>
> My dad was very serious about keeping a sharp knife. I never understood
> it until only probably 15 years ago. He was the one that carved
> everything. He'd use a stone to sharpen, always downstairs in his
> workshop, and the honing thingie only after sharpening. I might be
> remembering wrong the order but I know he was very particular about knives.
>
> When I was on my own I didn't realize the importance but as years went
> by I remembered how he treated knives and it finally sunk in. A knife
> was never allowed in the dishwasher and no matter who was cleaning up
> the kitchen, he had to wash and dry the knives himself.
>
My grandfather was a farmer and was careful to always have a very sharp
butcher knife. I can remember watching him sitting at a large spinning
stone. He had a sort of treadle that he would pump to spin the wheel.
As to the onions, I have noticed recently that there are never any tears
or even stinging of the eyes. Most of them also are not as "bitey" as
the once were. I wonder if some changes have been made to the type of
onions we get.

MaryL

Je?us wrote:
> On Sun, 15 May 2016 18:13:03 -0400, Dave Smith
> wrote:
>
>>On 2016-05-15 6:01 PM, Cheryl wrote:
>>
>>> I've chopped onions a lot over the last many years and I still haven't
>>> cried. I think watching cooking shows and reading here, and other
>>> educational methods I've just learned to do it much faster. As to bad
>>> knives, I didn't used to even think about them. A knife is a knife. No,
>>> it isn't.
>>
>>Maybe onions are milder than they used to be. I used to get teared up
>>chopping onions, but it has been years since that happened.
>
> Onions are as strong as ever here, that much I do know... still strong
> enough to easily bring tears to the eye.

maybe Dave is taller than he used to be ... with longer arms

On Sunday, May 15, 2016 at 6:03:20 PM UTC-4, Taxed and Spent wrote:
>
> slicing vs chopping. Chopping is crushing. Expect to cry if you are
> crushing the acid out of the onions.

No it's not. Onions can be chopped as fine as you like by slicing if the knife is sharp.

http://www.richardfisher.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.

I think that was what happened to me too.

Helpful person wrote:
>Taxed and Spent wrote:
>>
>> slicing vs chopping. Chopping is crushing. Expect to cry if you are
>> crushing the acid out of the onions.
>
>No it's not. Onions can be chopped as fine as you like by slicing if the knife is sharp.

With a very sharp knife onions can sliced and cross sliced paper thin.
For very finely minced onion I prefer to use a grater, it's faster...
new graters should be sharpened, use a jeweler's file to remove the
stamping burrs from each piercing, doesn't take long and makes a huge
difference. Fumes can be dispersed with a fan or bring the project
outdoors and stand up wind.

On Monday, May 16, 2016 at 8:44:36 AM UTC-4, Brooklyn1 wrote:
> Helpful person wrote:
> >Taxed and Spent wrote:
> >>
> >> slicing vs chopping. Chopping is crushing. Expect to cry if you are
> >> crushing the acid out of the onions.
> >
> >No it's not. Onions can be chopped as fine as you like by slicing if the knife is sharp.
>
> With a very sharp knife onions can sliced and cross sliced paper thin.
> For very finely minced onion I prefer to use a grater, it's faster...
> new graters should be sharpened, use a jeweler's file to remove the
> stamping burrs from each piercing, doesn't take long and makes a huge
> difference. Fumes can be dispersed with a fan or bring the project
> outdoors and stand up wind.

For mincing I use a press. I'm not skilled enough to dice them that fine with a knife.

http://www.richardfisher.com

"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

"Julie Bove" > wrote in message
...
>
> "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.

Yes, I remember, you, Ophelia, and I were trying it, no go really.

Cheri
>

On Mon, 16 May 2016 05:58:51 -0700 (PDT), Helpful person
> wrote:

>On Monday, May 16, 2016 at 8:44:36 AM UTC-4, Brooklyn1 wrote:
>> Helpful person wrote:
>> >Taxed and Spent wrote:
>> >>
>> >> slicing vs chopping. Chopping is crushing. Expect to cry if you are
>> >> crushing the acid out of the onions.
>> >
>> >No it's not. Onions can be chopped as fine as you like by slicing if the knife is sharp.
>>
>> With a very sharp knife onions can sliced and cross sliced paper thin.
>> For very finely minced onion I prefer to use a grater, it's faster...
>> new graters should be sharpened, use a jeweler's file to remove the
>> stamping burrs from each piercing, doesn't take long and makes a huge
>> difference. Fumes can be dispersed with a fan or bring the project
>> outdoors and stand up wind.
>
>For mincing I use a press.

What's a "press"?

>I'm not skilled enough to dice them that fine with a knife.

Why not, no more skill needed for fine slicing as for thicker slicing.
Anyone who can't slice onions shouldn't be allowed to handle cutlery.
Peel/remove skin, slice off ends, slice in half on the axis... with
each half on its flat cut surface for stability make thin slices
through the axis leaving the root end to hold it together and then
make thin slices across, slice with the thin tip of a chefs knife...
start slowly... by the third onion you'll be able to compete with
Martin Yan.

Helpful person wrote:
>
> For mincing I use a press. I'm not skilled enough to dice them that fine with a knife.

You use a press for mincing onions? A press will only mush them. Use
a chef's knife, keeping the tip on the cutting board at all
times...just chop chop chop, turn, chop chop chop. Very easy to do and
a little practice will make you an expert in no time.

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?

On Monday, May 16, 2016 at 10:44:59 AM UTC-4, Brooklyn1 wrote:
> >
> >For mincing I use a press.
>
> What's a "press"?

Same as a garlic press but with bigger holes

>
> >I'm not skilled enough to dice them that fine with a knife.
>
> Why not, no more skill needed for fine slicing as for thicker slicing.
> Anyone who can't slice onions shouldn't be allowed to handle cutlery.
> Peel/remove skin, slice off ends, slice in half on the axis... with
> each half on its flat cut surface for stability make thin slices
> through the axis leaving the root end to hold it together and then
> make thin slices across, slice with the thin tip of a chefs knife...
> start slowly... by the third onion you'll be able to compete with
> Martin Yan.

I know how to dice an onion. However to do the first cut very thinly in a way that the half onion stays together requires a lot of practice.

http://www.richardfisher.com

On Monday, May 16, 2016 at 11:21:23 AM UTC-4, Gary wrote:
> Helpful person wrote:
> >
> > For mincing I use a press. I'm not skilled enough to dice them that fine with a knife.
>
> You use a press for mincing onions? A press will only mush them. Use
> a chef's knife, keeping the tip on the cutting board at all
> times...just chop chop chop, turn, chop chop chop. Very easy to do and
> a little practice will make you an expert in no time.

A press or a processor is needed if the onion is to be fried as the base for an Indian sauce. Using a knife results in onion bits browning and burning when fried. (Mush is best in this case.)

http://www.richardfisher.com

On 5/16/2016 1:31 AM, Sqwertz wrote:
> Will not be
> trying that again.
>
> -sw

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

Cheryl wrote:
>
> I just tried a forkfull of onions and they aren't at all mushy. This might work after all. Very sweet.

I saw your picture and they looked very good. Plenty good for onion
soup, that's for sure.

BTW - when people say to do it in the slow cooker, what setting are we
talking about? My old one only had high and low settings. It still
works fine and as rarely as I use one, no need to buy an updated fancy
slow cooker.

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.

On 5/16/2016 8:44 AM, Brooklyn1 wrote:
>> For mincing I use a press.
> What's a "press"?
>
http://www.amazon.com/OXO-SteeL-Garl.../dp/B0000CDVD7

Orographic wrote:
>Brooklyn1 wrote:
Sumguy says
>> For mincing I use a press.
>> What's a "press"?
>>
>http://www.amazon.com/OXO-SteeL-Garl.../dp/B0000CDVD7

I know what's a garlic press, I've never seen an onion press.

On 5/16/2016 3:10 PM, Brooklyn1 wrote:
> Orographic wrote:
>> Brooklyn1 wrote:
> Sumguy says
>>> For mincing I use a press.
>>> What's a "press"?
>>>
>> http://www.amazon.com/OXO-SteeL-Garl.../dp/B0000CDVD7
>
> I know what's a garlic press, I've never seen an onion press.
>

OK, how about:

https://www.youtube.com/watch?v=_fCaTMdcfC0

I think Ronco used to make something very similar.

On Mon, 16 May 2016 16:20:30 -0600, Orographic > wrote:

>On 5/16/2016 3:10 PM, Brooklyn1 wrote:
>> Orographic wrote:
>>> Brooklyn1 wrote:
>> Sumguy says
>>>> For mincing I use a press.
>>>> What's a "press"?
>>>>
>>> http://www.amazon.com/OXO-SteeL-Garl.../dp/B0000CDVD7
>>
>> I know what's a garlic press, I've never seen an onion press.
>>
>
>OK, how about:
>
>https://www.youtube.com/watch?v=_fCaTMdcfC0
>
>I think Ronco used to make something very similar.

A silly chopping gadget that doesn't allow control of bit size, just a
POS to clean and store. If you need to press onions simply drive your
redneck duely pick up over them, by the sackful.

On 5/16/2016 5:01 PM, Brooklyn1 wrote:
> On Mon, 16 May 2016 16:20:30 -0600, Orographic > wrote:
>
>> On 5/16/2016 3:10 PM, Brooklyn1 wrote:
>>> Orographic wrote:
>>>> Brooklyn1 wrote:
>>> Sumguy says
>>>>> For mincing I use a press.
>>>>> What's a "press"?
>>>>>
>>>> http://www.amazon.com/OXO-SteeL-Garl.../dp/B0000CDVD7
>>>
>>> I know what's a garlic press, I've never seen an onion press.
>>>
>>
>> OK, how about:
>>
>> https://www.youtube.com/watch?v=_fCaTMdcfC0
>>
>> I think Ronco used to make something very similar.
>
> A silly chopping gadget that doesn't allow control of bit size, just a
> POS to clean and store. If you need to press onions simply drive your
> redneck duely pick up over them, by the sackful.
>

I don't have a dually...

:-(

On Mon, 16 May 2016 18:09:11 -0600, Orographic > wrote:

>On 5/16/2016 5:01 PM, Brooklyn1 wrote:
>> On Mon, 16 May 2016 16:20:30 -0600, Orographic > wrote:
>>
>>> On 5/16/2016 3:10 PM, Brooklyn1 wrote:
>>>> Orographic wrote:
>>>>> Brooklyn1 wrote:
>>>> Sumguy says
>>>>>> For mincing I use a press.
>>>>>> What's a "press"?
>>>>>>
>>>>> http://www.amazon.com/OXO-SteeL-Garl.../dp/B0000CDVD7
>>>>
>>>> I know what's a garlic press, I've never seen an onion press.
>>>>
>>>
>>> OK, how about:
>>>
>>> https://www.youtube.com/watch?v=_fCaTMdcfC0
>>>
>>> I think Ronco used to make something very similar.
>>
>> A silly chopping gadget that doesn't allow control of bit size, just a
>> POS to clean and store. If you need to press onions simply drive your
>> redneck duely pick up over them, by the sackful.
>>
>
>I don't have a dually...
>
>:-(

Well, lay a few sacks of unions under a sheet of 3/4" plywood and
drive your Yugo over it. Or you could fine slice onions with your
dueling deliverence banjo strings.

On 5/16/2016 8:07 PM, Brooklyn1 wrote:
> On Mon, 16 May 2016 18:09:11 -0600, Orographic > wrote:
>
>> On 5/16/2016 5:01 PM, Brooklyn1 wrote:
>>> On Mon, 16 May 2016 16:20:30 -0600, Orographic > wrote:
>>>
>>>> On 5/16/2016 3:10 PM, Brooklyn1 wrote:
>>>>> Orographic wrote:
>>>>>> Brooklyn1 wrote:
>>>>> Sumguy says
>>>>>>> For mincing I use a press.
>>>>>>> What's a "press"?
>>>>>>>
>>>>>> http://www.amazon.com/OXO-SteeL-Garl.../dp/B0000CDVD7
>>>>>
>>>>> I know what's a garlic press, I've never seen an onion press.
>>>>>
>>>>
>>>> OK, how about:
>>>>
>>>> https://www.youtube.com/watch?v=_fCaTMdcfC0
>>>>
>>>> I think Ronco used to make something very similar.
>>>
>>> A silly chopping gadget that doesn't allow control of bit size, just a
>>> POS to clean and store. If you need to press onions simply drive your
>>> redneck duely pick up over them, by the sackful.
>>>
>>
>> I don't have a dually...
>>
>> :-(
>
> Well, lay a few sacks of unions under a sheet of 3/4" plywood and
> drive your Yugo over it. Or you could fine slice onions with your
> dueling deliverence banjo strings.
>
I don't have a Yugo, and plywood is valuable here.

I will squish them with my cheese grater, which never fails to produce
perfect results.