# Slow Cooker French Onion Soup

## Ingredients:
- 3-4 lbs yellow onions (about 4-5 large onions), thinly sliced
- 1/4 cup olive oil or butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine (optional)
- 6 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp Worcestershire sauce
- 1 baguette, sliced and toasted
- 2 cups grated Gruyère cheese (or a mix of Gruyère and Swiss)

## Instructions:
1. Follow steps 1-4 from the original caramelized onion recipe, cooking onions on LOW for 10-12 hours.

2. After the onions are caramelized, turn the slow cooker to HIGH. Stir in the flour and cook for 2-3 minutes to remove the raw flour taste.

3. If using, add the white wine and let it simmer for 2-3 minutes to cook off the alcohol.

4. Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Stir to combine.

5. Cover and cook on HIGH for an additional 2-3 hours, or on LOW for 4-5 hours.

6. Taste and adjust seasoning with salt and pepper as needed.

7. To serve, ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and a generous amount of grated cheese.

8. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.

## Notes:
- This recipe yields about 6-8 servings.
- For a vegetarian version, substitute vegetable broth for beef broth.
- The soup (without bread and cheese) can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.