- 6 large onions, chopped
- 1/2 cup butter
- 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 1-1/2 teaspoons Worcestershire sauce
- 3 bay leaves
- 10 slices french bread, toasted
- Shredded Parmesan and shredded part-skim mozzarella cheese
- In a large skillet, saute onions in butter until crisp-tender
- Transfer to an ungreased 3-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
