3 pound(s) uncooked onion(s), sliced (about 6 to 7 large onions) (0sp)
2 Tbsp unsalted butter, melted (10sp)
2 tsp kosher salt (0sp)
1⁄4 cup(s) fino sherry (3sp)
2 tsp minced garlic (0sp)
3 cup(s) reduced-sodium chicken broth (2sp)
3 cup(s) reduced sodium beef broth (1sp)
5 sprig(s) fresh thyme (plus extra for garnish) (0sp)
1 leaf/leaves bay leaf (0sp)
1 tsp sugar (1sp)
1 tsp low sodium soy sauce (0sp)
1⁄4 tsp black pepper, freshly ground (0sp)
3 Tbsp shredded parmesan cheese (2sp)
Combine onions, butter and salt in a slow cooker; cover and cook on high until onions are well-browned, about 8 to 10 hours. Add sherry and garlic; stir to combine. Leave slow cooker set to high and let sit, uncovered, for alcohol to burn off, about 10 to 15 minutes.
Stir in both broths, thyme, bay leaf and sugar; cook, covered, on high, for flavors to blend, about 2 to 3 more hours. Remove thyme and bay leaf; stir in soy sauce and pepper. Sprinkle each serving with cheese and garnish with thyme just before serving. Yields about 1 1/2 cups soup and 1/2 tablespoon cheese per serving.
Soup may be made up to 3 days before serving.
Per serving: 3 WW SP