Ingredients:

Instructions:

  1. If time allows, lightly sauté the sliced onions in butter and oil in a skillet for 10-15 minutes until softened. If skipping, place raw onions directly into the slow cooker.
  2. Combine the onions, butter, and olive oil in the slow cooker insert. Cook on LOW for 8-10 hours or HIGH for 4-5 hours until the onions are deep mahogany brown and significantly reduced. Stir once or twice during cooking.
  3. Once onions are caramelized, stir in the sherry/wine (if using) and let it bubble for 2 minutes. Whisk in the flour until fully incorporated.
  4. Pour in the beef broth. Add the thyme and bay leaf. Season lightly with salt and pepper. Cover and cook on LOW for an additional 1 hour to allow flavours to meld.
  5. While the soup simmers, lightly toast the baguette slices until dry and golden.
  6. Remove the bay leaf. Ladle the soup into oven-safe crocks. Float 1-2 toasted baguette slices on top of the soup in each bowl.
  7. Generously top the bread with the grated Gruyère and a dusting of Parmesan.
  8. Place the filled crocks onto a baking sheet. Broil on high until the cheese is bubbly, melted, and beautifully browned (about 2-4 minutes). Watch very carefully to avoid burning! Serve immediately.