4 large yellow onions, thinly sliced

¼ cup butter

3 cups Basic Beef Broth (see recipe on page 2)

1 cup dry white wine

¼ cup medium dry sherry

1 teaspoon Worcestershire sauce

1 clove garlic, minced

6 slices French bread, buttered

¼ cup Romano or parmesan cheese

• 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.

Serves 6

To convert this to a stovetop method, simmer in a covered pot at a low temperature for 1 hour, adding water when necessary.