Ingredients

• 4 large yellow onions -- thinly sliced
• 1/4 cup butter
• 3 cups rich beef stock
• 1 cup dry white wine
• 1/4 cup medium dry sherry
• 1 teaspoon Worcestershire sauce
• 1 clove garlic – minced
• 6 slices of buttered French bread
• 1/4 cup of Romano or parmesan cheese

Directions

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed.  Transfer to crock-pot.
2. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover.  Cook on low (200F) 6 to 8 hours.
3. 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.