Makes 6 servings.
4 Large Yellow onions — thinly sliced
¼ cup butter
3 Cups Rich beef stock
1 Cup Dry white wine
¼ Cup Medium dry sherry
1 Teaspoon COLGIN WORCESTERSHIRE SAUCE
1 Clove Garlic — minced
6 Slices French bread — buttered
¼ Cup Romano or Parmesan cheese
Using a large frying pan, slowly saute the onions in butter until limp and glazed. Transfer to crock pot. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8 hours. Place french bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted french bread on top.