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French onion soup
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| 3 | sliced Onions |
| 1/4 cup | Butter |
| 1 tbsp | Worcestershire sauce |
| 1 tbsp | Brown Sugar |
| 1 tsp | minced Garlic |
| 64 oz | Beef Broth |
| 1/4 cup | dry sherry |
| 1/2 tsp | Thyme |
| 1 | Bay Leaf |
| 8 slices | dry french bread |
| 3/4 cup | Gruyere |
| mozzarella cheese, alternative | |
| 4 tablespoons | fresh parmesan cheese |
Instructions
Heat butter, onions and brown sugar in a skillet over medium heat. Turn heat down to low and cook until onions turn golden brown, about 10 minutes.
Meanwhile, place thyme and bay leaf in a piece of cheesecloth or a tea ball.
Place all ingredients in slow cooker and cook on low for 7-9 hours. Discard thyme and bay leaf.
Once done, ladle into bowls top with dry bread and cheese. Broil 3 minutes or until cheese is lightly browned.
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