It was one of those days where the fridge and pantry were empty except grains and staples of food storage. I dug out onion slices, and put them in the crockpot with a little butter, thyme, and bay leaves. Then I drizzled a tiny bit of agave on top, and let that cook all day. When we got home from church, I added beef stock I had frozen previously and thawed today. That cooked another hour while the missionaries taught the kids, and I served it with gluten free sour bread biscuits on top. We skipped the fancy cheese. The kids loved it!