French Onion Soup

Make the caramelized onions: stir together sliced onions, olive oil, and 1 tsp salt in a Suvie pan, ensuring all slices are coated. Fill reservoir, input settings, and cook now or schedule. Cook on slow cook setting low for 12 hours.

Once the onions are done cooking, prepare the soup. Stir beef broth, water, balsamic vinegar, and Worcestershire sauce into pan with caramelized onions. Nestle thyme sprigs into soup and load into upper zone. Cook on slow cook setting low for 6 hours.

After soup has finished cooking, remove pan, stir, and remove thyme sprigs. Place bread slices in a single layer in a clean, dry pan and mound half of shredded cheese on each slice. Insert pan and broil for 10 minutes, or until cheese is bubbling and beginning to brown, rotating pan halfway through cooking.

When cheese toast has finished cooking, remove pan. Divide soup between bowls and place a slice of cheese toast on each. Garnish with thyme, if desired, and serve.