8 cups Swanson® Beef Broth2 tablespoons dry sherry2 teaspoons dried thyme, crushed3 tablespoons butter1 fennel bulb, sliced (about 4 cups)2 large onion, sliced (about 4 cups)8 slices French bread, about 1/2-inch thick0.5 cup shredded Italian cheese blend(about 2 ounces)
Stir the broth, sherry, thyme, butter, fennel and onions in a 5 1/2-quart slow cooker. Cover and cook on HIGH for 5 to 6 hours or until the vegetables are tender.Heat the broiler. Place the bread slices on a baking sheet. Top each bread slice with 1 tablespoon of the cheese. Broil 4 inches from the heat for 1 minute or until the cheese is melted.Divide the soup mixture amoung 8 serving bowls. Top each with 1 cheese toast.