When you need a huge pile of cut onions for a big pot of French onion soup or to stock your freezer with caramelized onions, sometimes it’s not the slicing, or even the tears, that slow things down, but the peeling. Luckily, Chowhounds have tricks to speed things up, including some learned in the pro-kitchen trenches.

Photo by Flickr member BobPetUK under Creative Commons

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