There's just something wonderful about onions and cheese. The combination is so warm and soothing, and feels like velvet on the tongue. Serve this wonderful soup with a green salad on the side and you have a fantastic meal.
1/4 C. butter
2 large red onions, thinly sliced
2 large yellow onions, thinly sliced
1/2 t. salt & 1/2 t. black pepper
1/4 C. white wine
2 2/3 C. beef or chicken stock
2 C. water
1/4 t. thyme
8 slices of French bread
3 C. shredded Swiss cheese
In skillet, melt butter over medium heat. Add the onions and saute until tender. Stir in sugar, salt & pepper. Cook 20 minutes, stirring occasionally. Transfer to Crock-Pot. Stir in wine, broth, water & thyme. Cover & cook on Low 6-8 hours or on High 3-4 hours.
Before serving, preheat oven to 400 degrees. Place the bread slices on a baking sheet and brush with oil. Bake 10-15 minutes or until toasted. Place half the bread slices in large heated serving bowl & sprinkle with half the cheese; repeat the layering process. Pour the hot soup into the serving bowl. Cover and let stand for 5 minutes. Serve.