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1/4 c Butter
3 lg Yellow Onions
1 c Dry White Wine
3 cans Beef or Chicken Broth
1 t Worcestershire sauce
1/2 t Salt
1/2 t dried Thyme Leaves
4 slices French bread toasted
1 c shredded Swiss Cheese
Melt butter in large skillet over medium heat. Add onions, cook and stir in 15 minutes or until onions are soft and slightly browned. Stir in wine. Combine onion mixture, broth, worcestershire sauce, salt and thyme in crock pot. Cover and cook on low 4- 4 1/2 hours. Preheat broiler. Ladle soup into 4 oven safe bowls. Top with bread slice and cheese. Place beneath broiler until cheese melts and just starts to brown. Garnish with fresh thyme if needed.
To bottle this soup, ladle into pints and pressure 60 minutes.
