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French Onion Soup

4 lg Yellow onions; thinly sliced
1/4 c Butter
3 c Rich beef stock
1 c Dry white wine
1/4 c Medium dry sherry
1 ts Worcestershire sauce
1 Cl Garlic; minced
6 sl French bread; buttered
1/4 c Romano or parmesan cheese

Using a large frying pan, slowly sauté the onions in butter until limp and glazed. Transfer to slow cooker. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover. Cook on low (200 degrees F) 6 to 8 hours. Place french bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted french bread on top.

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