1 pound onions, sliced 4 tablespoons butter 4 cups beef stock 1 cup white wine 1/4 cup sherry 1 1/2 teaspoon Worcestershire sauce 1 clove garlic, minced 1 loaf French bread 1/2 cup shredded Swiss cheese
Saute the onion in butter until soft and translucent. Place onions, beef stock, white wine, sherry, Worcestershire sauce, and garlic in crock pot. Cover; cook on low for 6-8 hours.
Slice the French bread. Toast the slices. To serve, place one slice in the bottom of a soup mug or bowl. Top with shredded cheese. Pour soup over top. Place in hot oven or under broiler if desired to melt the cheese more.
I prefer french onion soup in the crock pot over the usual stovetop method because the onion flavor is richer because of the long cooking time. Tastes just like the soup from a top restaurant. One note though, I don't use shredded swiss, I use thin slices overlapping slightly on the french bread rounds.