1 1/2cupsGruyere, Swiss or mozzarella cheese, grated or sliced
Instructions
Add butter into the bottom of the crock pot and turn on to HIGH to heat.
Place the thyme, bay leaves, and parsley into the bottom of a 6-quart crock pot.
Meanwhile, trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes.
Layer the onions on top of the herbs and sprinkle with sugar (optional - aids in browning).
Cover and cook on HIGH for 8 hours.
Remove the thyme (if using whole sprigs), bay leaves, and parsley; discard.
Add the garlic and cook for two minutes before sprinking with flour. Stir to combine.
Add stock, salt and pepper to taste, worcestershire sauce (optional) and wine. Cover and cook on HIGH for an additional 30 minutes for the flavors to meld and the beef stock to heat through.
Pre-heat broiler on high.
Slice bread into rounds and arrange on a baking sheet, Broil until lightly golden brown and toasted.
Fill ramekins or over-proof bowls with soup, then top with baguette slices and cheese.
Place ramekins on a rimmed baking sheet (for accidental spills) and broil for 2-3 minutes or until the cheese is melted and bubbly.
Notes
All Vidalia, sweet, or yellow onions may be used in pace of the red onions. I like the color contrast for the caramelization.
Wine may be omitted using extra beef stock or water in its place. Use low sodium beef stock to avoid over salting the soup.
Worcestershire Sauce makes the beef stock taste richer. It's a definite Umami flavor. You may omit the worcestershire sauce without substitution.