I put them in raw along with all of the other ingredients. I cooked the soup on low for almost 12 hours because when I checked at the 8 hour mark, the onions were still a little crunchy for my taste. Even after several extra hours past the recommended time per the recipe, they still have an ever-so-slight crunch. What am I doing wrong? Should I have cooked it on high for 4 hours instead? Is there any way to make the onions softer and salvage this meal or is this just a lesson that needs to be learned? Thanks in advance for any help!
Submitted December 16, 2016 at 04:15AM by KatVonDammersmark http://ift.tt/2hVaiz0
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