This recipe is important to us because it was a recipe that belonged to Michael's mom and is one of his winter favorites. I am so thankful that I was given a copy of the recipe.
3 Large Onions Sliced
3 Tablespoons Butter, melted
3 Tablespoons Flour
1 Tablespoon Worcestershire Sauce
1 Teaspoon Sugar
1/4 Teaspoon Pepper
4 Cans Ready To Use Beef Broth
Mix sliced onions and butter in crock pot, cover and cook on high for about 45 minutes or until onions brown around the edges.In a small bowl, mix flour, Worcestershire sauce, sugar, and pepper. Stir mixture into onions. Add broth and cook on high for 3-4 hours or low 7-9 hours.
Michael prefers this served with french bread. I usually cook the bread on broil for about 3 minutes with mozzarella cheese on the melted bread. Serve soup with cheese melted on top.