I could it at 340 for 3 hours, tested and it was still tough. Gave it another 30 minutes. There's still plenty of liquid....should I keep cooking it? Or do I admit failure. (I now understand why people use caterers for the holidays).
Russell Jackson, chef-owner of the now-closed Lafitte in San Francisco, knows that chopping onions can be a real pain in the eye sometimes. In this CHOW Tip he shares a few ideas that might make your onion prep a bit more bearable. Check out this story from The Kitchn if you don't quite buy the bread-in-the-mouth bit.