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.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl