3 large onions, sliced (3 cups)
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) ready-to-serve beef broth
French Bread & Mozzarella cheese
Sauté onions and margarine in a skillet, until onions are translucent. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cook onions & flour for a few minutes. Transfer all to crock pot, cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender. Slice French bread and toast in 400 degree oven for about 10 minutes. Place toasted French bread on top of soup in bowls, top with mozzarella cheese and bake in 400 degree oven for approximately 8 minutes or until cheese is melted and starting to brown.
**Be sure to taste partially through cooking time and add more Worcestershire sauce, sugar or beef broth as needed.