8 slices swiss or gruyere cheese (I used Mexican blend)
1/4 cup dry sherry, optional
In large skillet, cook onions and garlic on low heat in hot butter for about 20 minutes; stirring often.
Transfer onion mixture to a 5-quart Crockpot.
Add beef broth, Worcestershire sauce and 1 cup hot water;
Cover and cook on low for 6 hours or on high 3 hours.
Before serving soup, toast bread slices.
Ladle soup in individual oven safe bowls or soup crocks; place toasted bread slice in each bowl, put cheese on top of bread;
Broil about 3 minutes or until cheese is light brown and bubbly.
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