4 large onions, sliced2 tablespoons butter1 teaspoon sugar2 quarts beef broth, no sodium added¼ cup sherry2 sprigs fresh thyme1½ teaspoons saltPepper to tasteSliced bread of choice (or croutons)8 ounces Gruyere cheese, sliced (Swiss cheese is a suitable substitute)PreparationIn a 6-quart slow cooker, combine onions, butter, sugar, and salt. Cover and cook on high for 7 hours, or until the onions are soft and browned.Add beef broth, sherry, thyme sprigs, and pepper to your preference. Cover and cook on high for an additional hour.To serve, place sliced bread (or croutons) on the surface of the soup and top with sliced Gruyere cheese.Enjoy this effortless, slow-cooked version of French onion soup, bringing all the gourmet flavors of the restaurant classic right into your home kitchen.
love this recipe because I fool guests into thinking I slaved away for hours in the kitchen
