1/4cup (1/2 stick) butter
3large yellow onions, sliced
1cup dry white wine
3cans (14-1/2 ounces each) beef or chicken broth
1teaspoon Worcestershire sauce
1/2teaspoon salt
1/2teaspoon dried thyme leaves
4slices French bread, toasted
1cup (4 ounces) shredded Swiss cheese
Melt butter in large skillet over medium heat. Add onions, cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine.
2.Combine onion mixture, broth, Worcestershire sauce, salt and thyme in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours.
3.Ladle soup into 4 bowls; top with bread slice and cheese.
