Mince the garlic.
Put the olive oil, the wine, the sherry, the onions, the garlic, and the thyme in the Slow Cooker (on High).
Wait 7 freaking hours. Stir occaisionally to give yourself something to do.
Pour in the broth and wait another 2 hours.
With about 30 minutes to go, heat oven to 400° and boil a small pan of water (on the stove not in the oven…d’uh.).
Slice the baguette in diagonals and arrange on a baking sheet. Pop in the oven for about 5 minutes, flipping over once (the toast, not you).
When water boils take off heat. Use it to poach the eggs.
Mix up the cheeses and then sprinkle it all over the baguette slices. Throw them back in the oven for a few minutes to get them melty.
Pour soup into bowls. Sprinkle with parm. Drop in the poached egg.
Arrange slices of cheesy toast in bowl or around.
Garnish with parsley.