• 3 large Vidalia or Bermuda onions (thinly sliced and separated)
• 1 stick (1/2 cup) butter
• 3 (11 oz) cans beef bouillon
• ..plus 1 soup can of water
• 2 Tbsp Worcestershire sauce
• Day-old French bread
• Guyere (can use Mozzarella) cheese slices
• salt & pepper to taste

1. Melt butter and add onions.
2. Saute over low heat till onions are wilted and lightly browned.
3. Put onions and butter into crockpot, add bouillon, water, Worcestershire, salt, and pepper.
4. Cook on low for several hours.
5. Slice French bread into 1" slices. Toast on both sides until crisp.
6. To Serve: Ladle hot soup into bowls.
7. Place crisp French bread slices in bowl over soup.
8. Place cheese slice over entire top of bowl.
9. Put under broiler for a few seconds, until cheese melts. Watch carefully so it doesn't burn.

You can also do this on top of the stove, and cook it on medium-low for 1 hour.

(Cotton)