5 to 6 sweet onions, thinly sliced
1 clove garlic, minced
2 tablespoons (1/4 stick) butter
2 (14 ounce) cans beef broth
2 teaspoons worcestershire sauce
6 to 8 (1-inch) slices French bread
8 slices Swiss cheese

In large skillet, cook onions and garlic on low heat (do not brown) in hot butter for about 20 minutes, stirring several times.

Transfer onion mixture to 4 to 5 quart slow cooker. Add beef broth, worcestershire and 1 cup water.

Cover and cook on LOW for 5 to 8 hours or on HIGH for 2 1/2 to 4 hours.

Before serving soup, toast the bread slices with cheese slice on top. Broil for 3 to 4 minutes or until cheese is light brown and bubbly.

Serve soup in bowls, topped with toast.