Wild Rose and Square

Slow Cooker French Onion Soup

3 large onions, thinly sliced

3 tablespoons butter, melted

3 tablespoons flour

1 tablespoon Worcestershire

1 teaspoon sugar

1/4teaspoon pepper

2 quarts beef broth

8 thick slices French bread

3/4 cup shredded mozzarella

2 tablespoons grated Parmesan

Combine onions and butter in slow cooker. Cover and cook on high heat at least half an hour.  Mix flour, Worcestershire, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours. Onions will be very tender. Arrange bread on baking sheet and sprinkle with mozzarella. Bake at 360 for a few minutes, until golden brown and bubbly. Ladle soup into bowls and top each bowl with a slice of cheese toast. Serves eight.