SLOW COOKER FRENCH ONION SOUP

4 large onions, sliced

2 tablespoons (45 ml) butter

1 teaspoon sugar

2 quarts beef broth, no sodium added

1/4 cup sherry

2 sprigs fresh thyme

1½ teaspoons salt

Pepper to taste

1 cup (500 ml) croutons plain

8 ounces (236 ml) gruyere cheese, sliced (can substitute with swiss if needed)

Place onions, butter, sugar, and salt into the bottom of a 6-quart slow cooker. Cover and cook for 7 hours on high or until onions are soft and brown.

Add beef broth, sherry, thyme sprigs, and pepper to taste. Cover. Cook on high for another hour. Sprinkle croutons across the surface of the soup. Add sliced gruyere cheese and serve.

Pro tip: Cook for another 15 minutes to melt cheese even further.