3 large white onions, sliced
3 tablespoons butter
2 tablespoons brown sugar
64 oz Beef Broth (I use reduced sodium)
1 tbsp Worcestershire sauce
1 clove garlic, minced
⅓ cup dry sherry
4 sprigs fresh thyme (or 1 tsp dried Thyme)
1 Bay Leaf
8 slices dry french bread
¾ cup Gruyere cheese, shredded
½ cup Emmental cheese, shredded
6 tablespoons fresh parmesan cheese

3 large white onions, sliced 3 tablespoons butter 2 tablespoons brown sugar 64 oz Beef Broth (I use reduced sodium) 1 tbsp Worcestershire sauce 1 clove garlic, minced 4 sprigs fresh thyme (or 1 tsp dried Thyme) 1 Bay Leaf 8 slices dry french bread 6 tablespoons fresh parmesan cheese

1. In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes).
2. Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses.
3. Cook on low for 6-8 hours.
4. Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.