8-10 slices of French bread, cut into 1 inch thick slices
¾ cup shredded Gruyere cheese
Instructions
Over medium-high heat, melt butter in a large pot. Add onions. Stir onions until they become translucent, about 10 minutes. Sprinkle onions with salt and sugar; reduce heat to medium. Continue to stir onions for 30-40 minutes, until they begin to carmelize. You may want to add a small amount of water or oil if they are sticking to the pan too much.
Stir in garlic and cook until fragrant, about 1 minute.
Stir in the red wine and scrape the small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Stir in thyme and bay leaf.
Cook on High for 4 to 6 hours (or Low for 8-10 hours).
About 10 minutes before serving, preheat the oven's broiler. Arrange bread slices on a baking sheet. Broil bread slices until toasted, 30 seconds to 1 minute per side. Watch them closely or they will burn!
Fill oven-safe bowls ¾ full of onion soup and float a bread slice in each bowl. Top with cheese.
Place filled bowls onto a baking sheet and broil until cheese is lightly browned and bubbling, about 1-2 minutes.
Enjoy!
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2014/11/slow-cooker-french-onion-soup/