Step 1

Combine the onions, butter and salt in your slow cooker. Cover and cook on high for 4 hours, until the onions turn a caramel brown color. Add the dry sherry and garlic, stirring to combine. Keep the slow cooker on high, uncovered, to burn off any alcohol, 10 to 15 minutes.

Step 2

Stir in the broths, thyme, bay leaf and sugar. Cook, covered, on high for an additional 1 to 2 hours to let the flavors blend. Remove the thyme and bay leaf and stir in soy sauce and pepper.

Step 3

Serve with a sprinkle of parmesan cheese and garnish with extra thyme. Enjoy!