2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
2 packages (8 oz each) cream cheese, softened and cubed
1 tablespoon soy sauce
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley leaves
1teaspoon chopped fresh thyme leaves
Toasts:
2 cans (11 oz each) Pillsbury™ refrigerated French bread
4 tablespoons butter, melted
Spray 5-quart slow cooker with cooking spray. Mix onions, 2 tablespoons melted butter, the salt and pepper in slow cooker. Cover; cook on Low heat setting 10 to 12 hours or until onions are very tender and browned. Drain mixture, and return onions to slow cooker. Discard liquid. Stir cream cheese and soy sauce into onion mixture in slow cooker. Cover; cook on Low heat setting 15 minutes. Stir in mayonnaise; top with parsley and thyme. Serve with toasts. At least 2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread loaves 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut each loaf into 1/2-inch slices. Brush slices on both sides, using 4 tablespoons melted butter. Bake half of the slices at a time on pan 15 to 20 minutes, turning once, until deep golden brown and crispy.