8 large yellow onions, Make sure to use YELLOW ONIONS, peeled, sliced in thin half-moons
2 TBS Olive oil
2TBS butter
1 1/2 TBS  sugar
1 1/2 TBS salt
3 cans Campbell's Double Strength Beef Broth
32 oz. chicken broth
1/2 cup good white wine, dry sherry or Marsala 
1 dried bay leaf
3 sprigs thyme, tied with kitchen twine
1tsp pepper
1 baguette, cut into 1/2 thick slices
1/2 shredded Gruyere cheese for EACH serving

Combine oil and butter in a frying pan and put all 8 cups of onions in pan.  Add sugar and salt and toss to coat.  Cook onions on medium low heat for 40 minutes to 1 hour stirring occasionally. They will cook down to a fraction of their former volume and most of the liquid will evaporate.  You can do this step ahead, and put in refrigerator until you are ready to make soup.

Add onions to slow cooker. Add broth, wine, bay leaf and thyme to slow cooker and cook for 2- 3 hours on high.

Preheat oven to 350 degree. Put baguette slices on baking sheet and toast for 15-20 minutes until dry. Increase oven temp. to 400 degrees.

Put baguette in soup bowl and ladle soup over baguette. Grate cheese on top of soup.

Put bowl on baking sheet and bake in oven until cheese is melted and brown, 10 minutes.