Slow-Cooker French Onion Soup

• 2 lb. (900 g) onions, sliced, separated into rings (about 8 cups)
• 2 Tbsp. brown sugar
• 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 Tbsp. Lea & Perrins Worcestershire Sauce
• 1-1/2 L (6 cups) 25%-less-sodium beef broth
• 2 cups water
• 1 bottle (355 mL) beer
• 1 Tbsp. chopped fresh thyme
• 20 baguette slices (1/2 inch thick), toasted
• 1-1/2 cups Cracker Barrel Shredded Swiss Au Gratin Cheese

1. Combine first 4 ingredients in slow cooker; cover with lid.
2. Cook on HIGH 1 hour, stirring after 30 min.
3. Turn heat down to LOW.
4. Add broth, water, beer and thyme to slow cooker; stir.
5. Cover with lid.
6. Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
7. Heat broiler.
8. Ladle soup into 10 ovenproof bowls; top with baguette slices and cheese.
9. Broil, 6 inches from heat, 3 to 5 min.
10. or until cheese is melted and golden brown.

brown sugar, olive oil, worcestershire sauce, l, water, beer, thyme, baguette, swiss au gratin cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-french-onion-soup-151016.aspx (may not work)