Prep Time: 20 mins
Cook Time: 6 hours
Total Time: 6 hours 20 mins
3 large white onions, sliced
3 tablespoons butter
2 tablespoons brown sugar
64 oz Beef Broth (I use reduced sodium)
1 tbsp Worcestershire sauce
1 clove garlic, minced
⅓ cup dry sherry
4 sprigs fresh thyme (or 1 tsp dried Thyme)
1 Bay Leaf
8 slices dry french bread
¾ cup Gruyere cheese, shredded
½ cup Emmental cheese, shredded
6 tablespoons fresh parmesan cheese
- In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes).
- Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses.
- Cook on low for 6-8 hours.
- Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.
If you don’t have dry bread, slice your loaf and dry it in the oven at 300 degrees for about 5-7 minutes. Cool completely.