Ingredients

Instructions

  1. In a large skillet, sauté onions in butter until crisp-tender.
  2. Transfer to an ungreased 5-quart slow cooker/crock pot.
  3. Add the broth, Worcestershire sauce, and bay leaves.
  4. Cover and cook on low for 5 to 7 hours or until the onions are tender.
  5. Discard bay leaves.
  6. Top each serving with french bread and cheeses.