Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet, sauté onions in butter until crisp-tender. transfer to an ungreased 5-quart slow cooker/crock pot. add the broth, worcestershire sauce, and bay leaves. cover and cook on low for 5 to 7 hours or until the onions are tender. discard bay leaves. top each serving with french bread and cheeses.

Target recipe: melt butter with oil in large pot over low heat. add onions,leeks and garlic and cook until onions soften, stirring occasionally, about 15 minutes. increase heat to medium-low; add sugar and cook until onions are deep golden brown, stirring frequently, about 30 minutes. add flour and stir 3 minutes. add stock, vermouth, hot pepper sauce and pepper;simmer 40 minutes and season to taste with salt. (can be prepared 1 day ahead. cool and refrigerate. rewarm before continuing.). preheat broiler. divide soup between two 8 ounce soup crocks or oven-proof bowls. top each with toasted bread and 2 slices cheese. broil until cheese melts and top is deep golden brown; serve immediately.