1/4 cup butter or margarine
2 large red onions — thinly sliced
2 large yellow onions — thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white cooking wine
2 2/3 cups beef broth
2 cups water
1/4 teaspoon dried thyme
8 slices French bread
olive or vegetable oil 3 cups shredded Swiss cheese
In a skillet, melt the margarine over medium heat. Add the red and yellow onio ns. Saute the onions until tender. Stir in the sugar, salt, and pepper. Cook 20 minutes, stirring occasionally. Transfer to Crock-Pot. Stir in the
cookin g wine, broth, water, and thyme. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
Before serving: Preheat oven to 400 degrees F. Place the bread slices on a baking sheet and br ush with oil. bake 10 to 15 minutes or until toasted. Place half the bread sl ices in a large serving bowl and sprinkle with half the cheese; repeat the laye ring process. Pour the hot soup into the serving bowl. Cover and let stand fo r 5 minutes. Serve.
Serves 6 to 8