Ingredients:

• 2 ½ lb. Vidalia onions, thinly sliced
• ¼ cup butter, melted
• 2 tsp sugar
• 2 tsp salt
• ½ tsp black pepper
• 6 fresh thyme sprigs, bundled with string
• 1 bay leaf
• 6 cups beef broth
• 2 Tbsp red wine vinegar
• 12 ½ inch slices of bakery baguette bread
• 1 ½ cups shredded Swiss cheese

Directions

1. In a 6 qt slow cooker, stir together onions, butter, salt and pepper. Add in thyme and the bay leaf. Cover and cook on high for 6 hours.
2. After cooking, remove the thyme bundle and bay leaf. Stir in broth and vinegar. Cover and cook on high for 1 hour.
3. Preheat broiler with racks about 6” below heat. Place oven-proof bowls on a large-rimmed baking sheet. Fill the bowls with soup mixture, top with bread and cheese. Broil till melted and browned.