Ingredients

1. 6 large onions, chopped
2. 1/2 cup butter
3. 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
4. 1-1/2 teaspoons Worcestershire sauce
5. 3 bay leaves
6. 10 slices French bread, toasted
7. Shredded Parmesan and shredded part-skim mozzarella cheese

Directions

1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.

Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.

Yield: 10 servings.