Ingredients
2 tablespoons butter, cubed2 large sweet onions, halved and thinly sliced1 large red onion, halved and thinly sliced1/2 teaspoon coarsely ground pepper2 cans (10-1/2 ounces each) condensed beef broth, undiluted3 cups water3/4 cup white wine or regular-strength beef broth2 fresh thyme sprigs1 fresh parsley sprig, optional 1 bay leaf2 teaspoons Worcestershire sauce16 slices French bread (1/4 inch thick)3/4 cup shredded Gruyere or Swiss cheese
Preparation
Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours.
Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors are blended, 2-3 hours. Remove herb sprigs and bay leaf.
To serve, preheat broiler. Place bread on a baking sheet; broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.
