• 3 lg. yellow onions, thinly sliced and quartered
• ¼ c. butter
• 4 c. beef broth
• 1 t. Worcestershire sauce
• ¼ t. salt
• 4 slices French baguette, toasted
• 4 slices gruyere cheese
In a slow cooker, combine onions, butter, broth, Worcestershire sauce and salt. Cover and cook on High 4 to 6 hours or on low for 8 to 10 hours, until onions are cooked and softened. Ladle hot soup into four individual bowls and top each with a slice of toasted baguette and a slice of cheese. The heat from the soup will melt the cheese.
History Notes: Onion soups have been popular at least as far back as Roman times. Throughout early history, onion soup was seen as food for the poor since onions were plentiful and easy to grow. Though ancient in origin, the soup became popular in Paris, France in the 18th century. The dish underwent a resurgence of popularity in the USA in the 1960s, due to a greater interest in French cuisine and likely inspired by great chefs such as Julia Child.
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