8 onions, cut up fine
1/2 c. butter
4 cans beef broth
1 1/2 c. water
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. pepper

Brown onions in butter until transparent. Cook all ingredients in crock pot, 6 to 8 hours on low. Put Parmesan cheese and 1 slice Mozzarella cheese in bottom of oven-proof soup dishes, fill with soup. Place 1 slice toasted French bread on top and add 1 slice Mozzarella cheese to top of bread. Broil until cheese is bubbly. Serve.