DIRECTIONS
-
In a large skillet, saute onions in butter until crisp-tender.
-
Transfer to an ungreased 5-qt. 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 cheeses.
© 2002 Reiman Media Group, Inc.