Add the butter, onions, thyme, 1/2 tsp salt, and 1/2 tsp pepper to a 5-quart slow cooker. Cover the slow cooker and cook on HIGH for 6 hours.
Stir the vegetable broth, soy sauce and sherry into the slow cooker with the onions. Cover the slow cooker and cook on HIGH for 2 more hours. Season with salt & pepper to taste.
Preheat the oven broiler. Lay the bread slices on a baking sheet and place in the broiler, toast the bread on one side then flip over and toast the other side, 1 to 2 minutes per side, you want the bread well toasted but keep an eye on it so it doesnt burn.
Divide the soup between 6 broiler safe bowls or large ramekins. Roughly break up the toasted bread on top off the soup then sprinkle Swiss cheese on top of the bread. Place bowls of soup in the broiler and cook until well browned on top, about 5 minutes.
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