Ingredients

• 2 Large yellow onions, peeled and thinly sliced
• 1/2 tsp Garlic powder
• 1 tbs sugar substitute of choice
• 8 cups (2-32oz containers) beef broth
• 4 tbs Grated parmesan cheese
• 8 Slices ultra thin swiss cheese
• 1/2 tsp Dried thyme
• 2 tbs Worcestershire Sauce
• Pinch Salt and Pepper

Directions

• Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sautee onions until broth is completely evaporated, and onions begin to caramelize. 
• Add the rest of the ingredients (except for the parmesan and swiss cheese) to the crockpot and add onions. Turn crockpot on high for 4 hours, or on low for 8 hours, or overnight. 
• When ready to serve, sprinkle parmesan cheese in the soup, and ladle soup into an oven (or microwave safe) bowl, and add a piece of swiss cheese on top. Place in oven preheated to low broil and place soup in oven to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown. Alternatively, you could microwave the soup for 1-3 minutes, or until the cheese is melty! Enjoy!