I love this recipe because I fool guests into thinking I slaved away for hours in the kitchen

French onion soup cooked slowly for 6 to 10 minutes Forty-five minutes thereafter FORTY-FIVE MINUTES
4 big, sliced onions
20 milliliters of butter
sugar, measuring one teaspoon
2 quarts of sodium-free beef broth
1/2 cup of sherry
A couple of thyme sprigs
half a teaspoon of salt
Season with pepper if desired.
Croutons or slices of bread
8 ounces of sliced Gruyere (Swiss would work too)
A 6-quart slow cooker should include the following ingredients: onions, butter, sugar, and salt. The onions should be tender and browned after 7 hours of cooking on high heat, covered.
Flavor with pepper and add beef broth, sherry, and thyme sprigs. Cook, covered, for a another hour on high heat.
Spread croutons or sliced bread over the top of the soup before serving. Incorporate sliced Gruyere cheese before serving.
Expert tip: If you want the cheese to melt even more, cook it for 15 more minutes.