Slow-Cooker French Onion Soup
In a large frying pan, melt the butter on medium heat and sauté the onions until limp. Transfer to a slow cooker. Add the broth, wine, sherry, Worcestershire, and garlic. Cover. Cook on low for 6 to 8 hours.
Place buttered French bread on a baking sheet. Sprinkle with the cheese. Place under a preheated boiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted French bread on top.
To convert this to a stovetop method, simmer in a covered pot at a low temperature for 1 hour, adding water when necessary.