Ingredients:

1 (10.5 oz) can beef consommé, undiluted
1 (10.5 oz) can beef broth, undiluted
2 cup water
1/2 tsp dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz) shredded Swiss cheese

Directions:

Combine first 5 ingredients in a 3 1/2-quart crock pot. Cook covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine.Ladle soup into 6 oven proof bowls and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3′ from heat (with electric oven door partially open) 5 minutes or until cheese is melted.Serve immediately.Makes 12 cups.2 extra-large sweet onions (about 3 pounds) 1 (10.5 oz) can chicken or beef broth undiluted 1/4 cup butter or margarine

Cut onions in half. Cut halves into 1/2′ thick slices.Combine all ingredients in a 3 1/2-quart Crockpot. Cook covered at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months if desired. Makes 2 cups.