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Slice the onions into rings and sauté in butter in
a skillet until tender.
Turn crock pot on to low and put in the cans of
beef broth, bay leaves, dash of garlic powder and salt and pepper, 2
tablespoons of Worcheshire sauce, and 3/4 cup of water.
When the onions and butter mixture is tender then
also add them to the crock pot.
Cover and cook for at least 3-5 hours on
low.
At this point you may want to taste the soup and
see if you would like it a little weaker--if so add a little water or
chicken broth.
Also, at this time remove the bay leaves and
discard them.
When about ready to serve, slice bread into thin
slices and toast in oven on 350 or in toaster oven until just
crusty.
Put toasted slices (1-3) in bowl and cover with
the cheese (adjust cheese to your liking).
Then cover bread and cheese with hot soup.
The cheese will melt and the bread will rise to
the top.
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