3 large onions, sliced in rings and then cut in half
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
4 cans beef broth (14.5 oz)
1 loaf French bread
Shredded mozzarella cheese
Shredded parmasan cheese
Add sliced onions and butter to the crock pot and cook on high for 30 minutes. After 30 minutes add the flour, sugar, pepper and Worcestershire sauce followed by all 4 cans of beef broth. Cook on High for 5-6 hours or Low 9-10 hours or until onions are very tender.
Once your soup is ready, slice the French bread into 1″ thick slices. Fill your bowl or soup crock with soup and place a piece of bread on top, add desired amount of mozzarella and parmasean cheeses and bake in oven at 325* until cheese is melted and golden brown or Broil on Low for 5 minutes.