I wasn’t sure how this soup was going to turn out in the slow cooker, but I went ahead with the idea and, since I am sharing it here, you know it was a really good call. A delicious one, at that. Really, though, I only made a couple of adjustments. Traditionally, french onion soup is made with beef stock. I used chicken stock instead. Also, I didn’t cook the onions for forever and a day; 20 minutes was enough. Wish I could find a way around slicing them – my eyes are still burning. But, this is one of my favorite soups, so a bucket of tears is always worth it. If time permits, and the baby takes a longer nap, I think I’m gonna go make this happen again today. Maybe I will ward off some germs and viruses… ENJOY!