This soup needs to be started at least a day ahead to have carmelized onions on hand. They are easy to make, and it makes restaurant quality French onion soup.
TEN MINUTE FRENCH ONION SOUP
2 cans (14 1/2 oz) beef broth
1 can (14 1/2 oz) chicken broth
1/4 C dry sherry
1 T Worcestershire sauce
1/2 t bottled minced garlic
1/4 t dried thyme
2 C caramelized onions with juice, recipe follows
4 oz Swiss cheese
4 slices French Bread
4 t Parmesan cheese
Pour the first 6 ingredients into a soup pot over high heat. Cover and bring to a boil. Add the onions and cover. Reduce heat to medium and boil for 1 minute. Pour into 4 bowls, add bread, cheese and Parmesan, broil or microwave to melt cheese.
EASY CARAMELIZED ONIONS
6 large onions for about 6 C 1/4 inch slices
2 T olive oil
Place the onions in the crock pot. Drizzle on the oil. Cook on high 8 to 10 hours. Makes 3 C. Left over onions may be refrigerated up to 3 days or frozen for up to a month.