• 6 large onions, chopped
  • 1/2 cup butter or margarine
  • 6 (10.5 ounce) cans condensed beef broth, undiluted
  • 1 1/2 teaspoons Worcestershire sauce
  • 3 bay leaves
  • 10 slices French bread, toasted
  • Shredded Parmesan and mozzarella cheeses


In a large skillet, saute onions in butter until crisp-tender.

Transfer to an ungreased 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.

Cover and cook on low for 5-7 hours or until the onions are tender.

Discard bay leaves. Top each serving with French bread and cheeses.