Rich french onion soup its simple to make just saute the onions early in the day and let the soup simmer until dinnertime. In winter, big bowls of it make a warming supper with a salad and biscuits. From Linda Adolph of Edmonton Alberta.

Ingredients 

6 large onions, chopped

1/2 cup butter

6 cans (10-1/2 ounces each) condensed beef

broth, undiluted

1-1/2 teaspoons Worcestershire sauce

3 bay leaves

10 slices French bread, toasted

Shredded Parmesan cheese and part-skim

mozzarella cheese

Method 

In a large skillet, saute onions in butter until crisptender. 

Transfer to an ungreased 3-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. Yield: 10 servings.