DIRECTIONS
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In a large skillet, saute onions in butter until crisp-tender.
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Transfer to an ungreased 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
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Cover and cook on low for 5-7 hours or until the onions are tender.
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Discard bay leaves. Top each serving with French bread and cheeses.
© 2002 Reiman Media Group, Inc.
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