• Chop yellow onions into "strip" slices and throw into a pan with butter. Cook over Medium-high heat, tossing frequently until tender, translucent, and lightly charred (about 15 minutes).
• Once the onions are lightly browned, add brown sugar and toss to coat. Continue to cook for a few more minutes, then add wine. Simmer and stir to reduce and evaporate wine (5-10 minutes). Once the wine has mostly evaporated and the sauce has become more of a syrup, turn off heat. Lightly salt to taste.
• In a crockpot, add caramelized onions, beef broth, herbs, Worcestershire, and salt/pepper. Set to high heat and allow to cook for 4+ hours. (If serving after 6 hours, turn to low heat or warm until you are prepared to eat).
• Once you're ready to serve the soup, spoon it into oven safe bowls (optional). Top with cheese bread "croutons" (directions below) and a slice of swiss cheese on top of them. Broil for about 5 minutes or until cheese bubbles! Serve hot and enjoy!

Cheese "Croutons"

• Slice baguette into 3/4" thick slices.
• Lightly spread with butter and sprinkle with mixed cheese.
• Bake at 450 for 6-8 minutes (until cheese bubbles).
• Serve on top of soup. Take it a step further by placing a slice of swiss cheese over the croutons and broiling the (oven safe) bowl of soup for 5 minutes (until cheese bubbles). You can also serve the sliced bread "croutons" as a side to dip into the soup and/or sprinkle some mixed cheese/swiss into your soup to melt!