Crockpot French Onion Soup

 4 medium sweet onions, thinly sliced

 3 garlic cloves, minced
 4 tablespoons of butter
 2 tablespoons balsamic vinegar
 2 tablespoons brown sugar
 3 tablespoons flour
 8 ounces of beer
 64 ounces of low-sodium beef stock
 2 tablespoons fresh thyme
 1/2 teaspoon black pepper
 1/2 teaspoon salt
 French bread
 Gruyere cheese, sliced

Set your crock pot on high, then add onions, garlic, and brown sugar, butter, salt and balsamic and mix until
combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown
on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and
pepper, then turn heat down to low, cover and cook for 6-8 hours.

Before serving, cut French bread or baguette into slices. Fill soup bowls to the top, then cover with slice of
bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown.
Be careful when serving as bowls will be hot!

Note: I used a very low-sodium beef stock, so depending on the stock you use, add additional salt for flavor if
desired.