SLOW COOKER FRENCH ONION SOUP

By á-6145

Ingredients

• 3 TO 4 MEDIUM TO LARGE ONIONS SLICED INTO RINGS
• 2 TO 3 TBS BUTTER
• 3 (14 OUNCE ) CANS BEEF BROTH
• 3/4 CUPS OF WATER
• 2 TBS WORCHESTERSHIRE SAUCE
• 2 BAY LEAVES
• DASH OF GARLIC POWDER
• DASH OF SALT
• DASH OF PEPPER
• FRENCH BAGUETTE CUT INTO THIN SLICES
• ONE 8 OZ BAG OF GRATED ITALIAN BLEND CHEESE

Preparation

Step 1

MELT BUTTER IN A SKILLET OVER MEDIUM HEAT. ADD SLICED ONIONS AND SAUTE UNTIL TENDER. IN A SLOW COOKER, COMBINE BROTH, WATER WORCHESTERSHIRE SAUCE, BAY LEAVES, GARLIC POWER, SALT AND PEPPER. COVER AND COOK ON LOW HEAT FOR 3 TO 5 HOURS. REMOVE BAY LEAVES.
WHEN READY TO SERVE LIGHTLY TOAST BREAD SLICES UNTIL CRUSTY. PLACE ONE TO THREE SLICES IN A SOUP BOWL. TOP EACH SLICE WITH ONE TBS CHEESE. LADLE ONIONS AND BROTH OVER THE BREAD AND CHEESE.