Slow-Cooker Onion Soup

• 3 jumbo yellow onions, peeled, halved and sliced into thin wedges
• 1 tablespoon butter, softened
• 1 tablespoon olive oil
• 1 12 tablespoons flour
• 6 cups beef broth
• 2 -3 tablespoons dry sherry or 2 -3 tablespoons cognac, optional but very nice
• 2 teaspoons salt, as needed
• 6 thick slices crusty French bread
• 1 12 cups loosely packed shredded gruyere cheese

1. Put onions in the slow cooker; set on high.
2. Stir in the butter and olive oil to coat.
3. Slow-cook for 5-6 hours, stirring occasionally, until deep brown.
4. Careful not to burn.
5. Stir in the flour, cook 1 minute.
6. Add broth, sherry and salt.
7. Adjust seasonings and cook in the slow cooker for 1 hour.
8. To intensify the flavors: Prop the lid open a little (I stick a toothpick in between the pot & lid) to let some of the steam out and reduce the liquid.
9. This will concentrate the flavor.
10. The longer you let is simmer, the better it will.
11. I let my soup simmer for 3 hours.
12. YUM, it was rich and flavorful.
13. 30 minutes BEFORE SERVING: Preheat oven to 450.
14. Toast the sliced bread on a baking sheet for 3-4 minutes, flip and bake for an additional 3-4 minutes for a drier crouton.
15. Bake until crusty.
16. Ladle soup into oven proof bowl.
17. Top with toasted bread slice; sprinkle with cheese.
18. Bake until the cheese has melted, 4-5 minutes.

jumbo yellow onions, butter, olive oil, flour, beef broth, sherry, salt, crusty, gruyere cheese

Taken from www.food.com/recipe/slow-cooker-onion-soup-446468 (may not work)