This comes from Southern Living if I recall correctly. It sounded a bit odd to me...but ohhhhh the onions are good.
2 extra large sweet onions (about 3 pounds)
1 (10 ½ ounce can chick or beef broth, undiluted)
1/4 cup butter or margarine
Cut onions in half, cut each half into ½ inch thick slices. Combine with other ingredients in a 3 ½ quart slow cooker. Cook, covered, on high for 8 hours until golden brown and very soft. Yield...2 cups.
1 recipe caramelized onions
1 (10 ½ ounce can beef consume)
1 (10 ½ ounce can beef broth, undiluted)
2 cups water
½ tsp dried thyme
1/4 cup dry white wine
6 cups large croutons
1 cup (4 ounces) shredded Swiss cheese
Combine onions, consume, broth, water, and thyme in a 3 ½ quart slow cooker. Cook, covered, on high 2 ½ hours. Stir in the wine.
Ladle soup into 6 oven proof bowls and top evenly with croutons and sprinkle with swiss cheese. Place bowls on a cookie sheet with edges (so they don’t slide off). Broil 3 inches from heat 5 minutes or until cheese is melted. Serve immediately.
Well...I prefer to make my own croutons...But my heavens....the caramelized onions....so easy and so wonderful!