Instructions: In a large skillet, sauve onions in butter until crisp-tender. Transfer to an ungreased 5 quart 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 cheese.

Yield: 10 servings.

Serving Ideas : "In winter, big bowls of this make a warming supper with a salad and biscuits." says Linda.

NOTES : "When entertaining guests, I bring out this savory soup while were waiting for the main course," states Linda. "Its simple to make, just saute the onions early in the day and let the soup simmer until dinner-time."

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