Here is the cast of characters...
3 small yellow onions, sliced
2 cloves of garlic, minced
4 tbsp of butter, cut into chunks
1 tsp cooking sherry
1 tsp Worcestershire
1/2 tsp dried thyme
1/2 tsp dried parsley
1 bay leaf
bread for croutons
shredded mozzarella cheese
Slice the onions and place them on the bottom of the crock.( I used my small slow cooker for this because I'm the only one who is going to be eating this. If you have a lot of onion soup lovers in your house, double or triple the recipe and use a large slow cooker.)
Peel and mince the garlic and sprinkle that on top of the onions. Then add the butter. Set this up to cook on high for about four hours, stirring every hour. The onions will get nice and caramelized.
After four hours, add the sherry, Worcestershire, thyme, parsley, and bay leaf. Continue cooking on high for 2 hours.
Ladle the soup into a bowl, then top it with your croutons and some mozzarella cheese. Usually, you should broil this for a few minutes to get the cheese nice and brown. I didn't do that because I don't know if my bowls are oven safe and I didn't want it to break.