Ingredients

• 4 yellow onions, skins removed and thinly sliced into half-rings
• 4 tablespoons butter
• 2 tablespoons minced garlic
• 8 cups beef broth
• 1 bay leaf
• 12 slices of Swiss cheese
• 6 slices crusty French bread

Instructions

1. Add 4 tablespoons butter and the onion rings to a large pan/skillet and saute over medium-high heat for about 10 minutes or until onions start to brown. Cover and cook about 5 minutes longer to let them caramelize more.
2. Transfer onions to a slow cooker. Add 2 tablespoons minced garlic, 8 cups beef broth, and the bay leaf. Cover and cook on high 3-4 hours or on low 6-8 hours.
3. Once the soup’s finished cooking, preheat oven to 420°F.
4. Place oven-safe bowls on a baking sheet. Fill the bowls with the soup from the slow cooker. Put 2 or 3 slices of the Swiss cheese, overlapping, on top of the bowl so the edges are hanging over the sides of the bow. Put the slices of bread around the bows.
5. Put the baking sheet in the oven. After five minutes, flip the bread and continue cooking.
6. Once the bread is brown and the cheese is melted, serve immediately.