3 tablespoons butter, cubed
3 pounds yellow onions, sliced thin
32 oz. container low sodium beef stock
1 cup water
2 bay leaves
2 teaspoons fresh thyme leaves
1 clove garlic, thinly sliced
12 slices whole wheat French bread, toasted
¾ cup shredded swiss or gruyere cheese
1 cup of good sherry (optional)
- Add butter and onions to a 6 – 7-quart slow cooker. Season with salt. Cover and cook on low 4 hours, until onions are caramelized.
- Add broth, water, bay leaves, thyme and garlic to slow cooker. Cook on high for 4 hours.
- Ten minutes before serving, preheat the broiler. Remove bay leaves. Place soup in bowls, top with toast and cheese and put under broiler until cheese is hot and bubbly.