Caramelized French Onion Soup

1 recipe Caramelized Onions (below)
1 (10.5 oz.) can beef consomme, undiluted
1 (10.5 oz.) can beef broth, undiluted
2 cups water
1/2 tsp. dried thyme
1/4 cup dry white wine
6 cups large croutons
1 cup shredded swiss cheese 

Combine first five ingredients in a 3 1/2 quart slow cooker. Cook, covered, at high for 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into six ovenproof bowls and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil three inches from heat for five minutes or until cheese is melted. Serve immediately. Yield 6 servings

Caramelized Onions

2 extra large sweet onions (approx. 3 lbs.)
1 (10.5 oz.) can chicken or beef broth, undiluted
1/4 cup butter or margarine

Cut onions in half. Cut each half into 1/2 inch slices. Combine all ingredients in a 3 1/2 quart slow cooker. Cook, covered at High for 8 hours or until golden brown and very soft. Store onions in an air tight container in refrigerator for up to two weeks. Can be frozen up to two months. Yield: 2 cups