These rustic recipes are perfectly paired with the beauty of this
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. Add these cooked onions to your slow cooker/crock pot. Add broth, wine, bay leaf and thyme. Cook for three hours. Preheat your oven to 350 degrees F. Place baguette slices on baking sheet and toast for 20 minutes. Increase oven temperature to 400 degrees F. Place a baguette slice in a soup bowl and ladle the soup over the baguette. Generously sprinkle the grated cheese on top of the soup and place the bowls on baking sheet. Bake at 400 degrees for 10 minutes until cheese is gooey and melted!
1 (6-7 pound) roasting chicken