Ingredients
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3 tbsp butter, cubed
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3 lbs yellow onions, thinly sliced
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1 (32 oz) container low-sodium beef broth
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1 cup water
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2 bay leaves
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2 tsp fresh thyme leaves
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1 clove garlic, thinly sliced
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12 slices whole wheat French bread
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3/4 cup shredded reduced-fat Swiss cheese
Steps
1
Add the butter and onions to a 6- to 7-qt slow cooker bowl. Season with salt. Cover and cook on low 4 hours, until onions are caramelized.
2
To slow cooker bowl, add the broth, water, bay leaves, thyme, and garlic. Cook on high 4 hours.
3
Ten minutes before serving, preheat broiler. Place the bread slices on a foil-lined baking sheet. Divide the cheese among bread slices. Broil 2–3 min., until cheese is melted and bread is toasted.
4
Discard bay leaves from soup. Season with salt and pepper to taste. Serve the soup with cheese toasts.
