Step 1

Place the onions, butter and brown sugar in a large non-stick sauce pan.

Step 2

Stir together and cook over medium low heat until the onions are brown and caramelized (approximately 30-45 minutes).  Stir frequently during this time so that the onions do not burn at the bottom of the pan.

Step 3

Once the onions are caramelized, place them in a 6 quarter slow cooker.  Add the salt, pepper, thyme, bay leaf, beef broth and white wine to the crock pot as well.

Step 4

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Step 5

Meanwhile, slice the baguette into 1 inch thick slices.  Bake the slice at 350 degrees F for 5-7 minutes to heat and brown slightly.

Step 6

Then spoon the soup into small oven safe bowls, top with the baguette (I did 2-3 slices per bowl) and then top with the approximately 1/4 cup of the shredded cheese.

Step 7

Place the bowls on a baking sheet and broil for 3-5 minutes until the cheese has melted and is slightly brown.Serve immediately while warm and enjoy!