You’re talking my language… almost. Our favorite, go-to French Onion Soup is a crock pot recipe that we have adapted from a Mable Hoffman recipe in her “Crockery Cookery” book from mid-1970s. The recipe starts from a base of 3 large onions, and the total crock pot time is 4+1/2 to 6+1/2 hours. The first part of the process, for us, is onions in a skillet, not the crock. “In a large skillet, cook thinly sliced onions (rings intact) in 1/2 Cup butter until lightly browned…” So the crock timing starts after many minutes of getting the onions browned just right.
Several folks on this thread thought a crock pot approach was a little weird, and I can’t blame them when you lay out a 10 hour plus 6 hour endurance formula! But at our house, we would not trade this crock pot recipe for any of the other more “standard” we have tried (many, at home and at restaurants).
BTW, our recipe does not have any wine, but does enlist beef bouillon cubes and Worcestershire sauce. Our cheese is swiss- lots of swiss, laying on top of the liquid in the last 1/2 hour of cooking. More cheese (cold) waiting, on top of warm, toasted French bread slice in each bowl (no croutons). Ladling in the hot and cheesy Onion Soup melts that part of the cheese, nicely. No broiler step in this recipe. But we have come to crave it!