T.G.I. Friday's French Onion Soup

Ingredients

3-4 medium to large onions
3 cans of beef broth
water
worchestershire sauce
butter
sargento cheese (Italian blend) 8 oz. bag (recommended)
French baguette
2 bay leaves
dash of garlic powder
dash of both salt and pepper

Slice the onions into rings and saute in butter in a skillet until
tender. 

Turn crock pot on to low and put in the cans of beef broth, bay
leaves, dash of garlic powder and salt and pepper, 2 tablespoons of
worchestershire sauce, and 3/4 cup of water. When the onions and
butter mixture is tender then also add them to the crock pot. 

Cover and cook for at least 3-5 hours on low. At this point you may
want to taste the soup and see if you would like it a little
weaker--if so add a little water or chicken broth. Also, at this
time remove the bay leaves and discard them. 

When about ready to serve, slice bread into thin slices and toast
in oven on 350 or in toaster oven until just crusty. Put toasted
slices (1-3) in bowl and cover with the cheese (adjust cheese to
your liking). Then cover bread and cheese with hot soup. The cheese
will melt and the bread will rise to the top.

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