Slow Cooker French Onion Soup

Ingredients

3 pounds onions
1/2 cup butter, melted
2 cloves garlic, minced
1/2 cup dry sherry wine
8 cups beef stock/broth
1 bay leaf
1/4 tsp dry thyme (or 3 sprigs fresh)
salt and pepper to taste
Baguette or French bread, sliced
8 oz of Gruyere cheese, shredded, divided

Directions

Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 – 12 hours.

Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.

Add in the thyme, bay leaf, salt/pepper and broth. Stir well.

Cook on low for 8 – 10 hours or on High for 4 – 6 hours.

Preheat oven to 400ºF. Slice bread to 1/2″ thick slices. Brush both sides lightly with olive oil.

Arrange on a baking sheet and bake 6 – 8 minutes until golden brown at the edges. Flipping half way through cooking time.

Once soup is ready, set oven to broil.

Pour soup into bowls 3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top and sprinkle the rest of the cheese on top.

Broil for 2-3 minutes until cheese topping is lightly browned and bubbling.

Serve warm.