Crockpot French Onion Soup

6 slices (1 oz) Swiss Cheese (or Gruyère)
1/2 tsp Salt
4 cup Beef Broth
1 clove Garlic
3 lbs Red Onions; sliced to preference
12 slices, small (2" x 2-1/2" x 1-3/4") Bread, french or vienna (includes sourdough)
1 tsp Worcestershire Sauce
1 tbsp Extra Virgin Olive Oil
2 Bay Leaves

• Cut onions 1/4" thick, then cut slices in half.
• This recipe is heavy on the onions.
• Do NOT use sweet onions unless you like very sweet onion soup. The hotter the onion, the less sweet it tend to turn out. (The soup will NOT be spicy at all.)
• We prefer homemade croutons and Swiss, 'cause I'm lazy and cheap, and that’s the way I like it. (And Swiss melts really well.)

I start this right before bed or first thing in the morning. The smell may wake you up in the middle of the night—it does me.

1. Coat 4 quart or larger crockpot with cooking spray or olive oil.
2. Add onions, garlic, olive oil, sprinkle in salt and toss well.
3. Cover and cook on low until onions are richly colored; 8-10 hours.
4. Once onions are ready, add Worcestershire, broth and bay leaves. (And/or whatever you want from the other recipes.)
5. Cover and cook for another 4 hours on low or 2 hours on high.
6. Adjust seasonings to taste.

• Divide soup into oven-proof bowls.
• Top soup with a handful of croutons or 1 to 2 slices toasted French bread.
• Place a slice of cheese over the bread.
• Place bowls on a cookie sheet and broil until cheese bubbles and starts to brown. Toaster ovens work great, too.

Serving Size: Makes about (6) 1 cup servings.