French Onion soup

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Course: Soup

Cuisine: French

Prep Time: 15

Cook Time: 10 10

Total Time: 10 25

Servings:

3 pounds onions which is around 6 large onions
½ cup butter melted
2 cloves garlic minced
½ cup wine dry sherry
8 cups beef broth
1 bay leaf
¼ teaspoon thyme dry or 3 sprigs fresh
8 oz cheese Shredded, traditional is Gruyere cheese use the cheese of you choice or combination but consider that flavors should complement.,
salt and pepper to taste
loaf Baguette or French bread sliced

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.
Throw 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. I did a combo of that ...when I needed it to be ready, I went with it. After all the onions are cooked ...the rest is just melding.
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. I did about 8 minutes ...flipped the bread and did another 2 minutes.
Once soup is out, set oven to 'broil'.
Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese.