5 large yellow sweet onions 1 stick butter Beef broth, low sodium 4 T. Worcestershire sauce salt French baquette Mozzarella cheese, sliced

I use four or five large yellow or sweet onions, cut into eighths and the layers separated. Put them in the crock pot with a stick of butter, cover, and set to low for ten to twelve hours. Do not drain the liquid. Add beef broth to cover and Worcestershire to taste - I add three or four tablespoons - stir it in, cover, and cook on low for another eight hours. If you used low sodium or salt free broth, add salt to taste. Before serving, lightly toast some bread; it should be small enough around to float on top of the soup in cup or bowl. A store-bought French baguette is great for this. Add a slice or two of mozzarella or gruyere on top and melt it under the broiler if so desired.