This is a perfect chili weekday night meal as you can make it in the crock pot that morning.
5 yellow onions, chopped and/or sliced
1/2 stick butter
1 cup water
32 oz. beef broth
1/2 white wine
Salt and pepper to taste
Chili powder to taste
Whole wheat baguette
Melt butter in large pan. Add water and onions. Cook on low until caramelized. Add beef broth and let simmer on low for about an hour. Add wine, salt, pepper, and chili powder and let simmer for about another 15-30 minutes.
Meanwhile, preheat oven 350 degrees. Slice baguette and lay on pan, sprinkle with salt and olive oil. Bake until toasted and lightly browned.
Add baguette pieces and mozzarella cheese on top of soup.
For crock pot cooking- add all ingredients into crock pot and turn on low for 7-8 hours or high for 3-4.