INSTRUCTIONS:

1 ) Add the thinly sliced onions to a 6-qt slow cooker. Stir in butter, brown sugar, 1 teaspoon salt, sherry vinegar and Worcestershire sauce.

2 ) Cover and cook on high heat for 8-9 hours or on low for about 12-14; or until onions are caramelized and browned. Make sure to stir halfway, as needed, to prevent burning.

3 ) Stir in beef stock, season with salt and pepper, to taste and add thyme sprigs and bay leaves. Cover and cook on high heat for 2-3 hours or on low for 4-5 hours. When ready discard thyme and bay leaves.

4 ) Preheat oven to broil.

5 ) Place baguette slices onto a baking sheet and broil until golden brown on both sides, about 1-2 minutes per side.

6 ) Divide soup into ovenproof bowls, place the bowls on a baking sheet. Top with toasted baguette slices, about two slices per bowl, the bread should cover the soup; top with lots of shredded cheese.

7 ) Place into the oven and broil until the cheese is bubbly and golden brown, about 2 minutes.
Serve immediately.

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Source: theslowroasteditalian