Yield: 8 Servings
|3 pounds||Large onions; peeled and, thinly sliced|
|½ cup||Butter; melted|
|8 slices||French bread; cubed|
|5 cups||Chicken broth|
Place sliced onions in crock pot; pour in butter and mix to coat onions throughly. Stir in cubed bread. Add chicken broth to cover; stir well.
Cover and cook on low setting for 10 to 18 hours (on high setting for 4 to 5 hours, stirring occasionally).
>From the recipe files of Carole Walberg Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@...> on Jan 08, 1998