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Directions:
- In a large skillet cook the onions and garlic in hot butter, covered, over medkum-low heat about 20 minutes or until tender, stirring occasionally.
- Transfer onion mixture to a 31/2 or 4-quart slow cooker. Add beef broth, Worcestershire sauce, and pepper. Cover, cook on low heat setting for 5 hours or on high-heat setting for 21/2 hours.
- Ladle soup into bowls. If desired, top each serving with a bread slice. Sprinkle each serving with cheese.
Nutrition Facts per serving: 126 cal., 9 g total fat (6 g sat. fat), 25 mg chol., 719 mg sodium, 6 g carb., 1 g fiber, 5 g pro.
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