Slow-Cooker French Onion Soup

Weekly Recipe: 
NonWeekly
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Makes 6 servings, Prep Time: 10 minutes

2 pounds yellow onions, trimmed, halved and sliced (2 quarts)

1 box (32 ounces) beef broth

2 teaspoons dried thyme

½ cup white wine or water

2 tablespoons flour

6 thick slices sour dough bread or peasant/rustic loaf, crusts trimmed

½ cup grated Parmesan or Swiss cheese

Cracked pepper (optional)

Place onions into five- or six-quart slow cooker. Add broth and thyme, and stir. Cover with lid and cook on high setting three to four hours or until onions are tender. Mix white wine (or water) with flour and stir into cooker. Cover and continue to cook on high setting for one hour longer until thickened. Before serving, place bread slices on a baking sheet and top with cheese. Broil until cheese is bubbly. To serve, ladle soup into shallow bowls. Place one slice of hot, cheesy bread into each bowl. Sprinkle with pepper to taste. Recipe and image provided by the National Onion Association.