Do you have a favorite French Onion Soup recipe?

Here's my favorite.  It's from a Beverly Mills newspaper column that was called "Desperation Dinners."  Tried and true ~ we love it! 

Frantic Day French Onion Soup


2 cans (14.5 oz. each) beef broth
1 can (14.5 oz.) fat-free chicken broth
1/4 c. dry sherry
1T. Worcestershire sauce
1/2 t. bottled minced garlic
1/4 t. dried thyme
2 c. carmelized onions with juice (recipe follows)
4 one-once deli slices Swiss cheese
2 c. plain, butter-flavored or garlic-flavored croutons
4 t. Parmesan cheese or more to taste

Place broiler rack six inches from broiler and turn on heat. Remove any visible fat from the beef broth and pour broth into a 4 1/2 qt. Dutch oven or soup pot. Place over high heat. Add chicken broth, sherry, Worcestershire, garlic and thyme. Stir well. Cover pot and bring to boil. Place four oven-proof bowls on a large baking sheet and set aside. When broth boils, add carmelized onions and cover. Reduce heat to medium and boil for one minute. Remove pot from heat. Divide soup among four bowls and sprinkle each with 1/2 c. croutons. Lay a slice of Swiss cheese over croutons. Sprinkle each with 1 t. Parmesan cheese. Place baking sheet under broiler for one minute, or until cheese melts. Using potholders, serve at once, making sure to warn family that bowls are very hot. Yield: four servings.

Easy Carmelized Onions:
6 large onions (about 6 c. sliced)
2 T. olive oil
Peel onions and cut into 1/4 inch slices. Place in slow cooker and drizzle with olive oil. Place lid on cooker and turn to high. Cook 8-10 hours, until onions carmelize to deep brown color. Leftover onions can be refrigerated, covered, for up to three days, or frozen up to one month. Yield: 3 c. carmelized onions.