Spoon oil over bottom of 4 to 6.5-quart Crock-Pot® slow cooker; add 2 tablespoons butter, distributing evenly.
Add onions and apples; cover and cook on Low for 8 to 10 hours or until onions are softened and caramelized.
Add broth, cider and brandy if using; season with salt and black pepper. Cover and cook on High for about 1 hour or until hot.
While soup is heating, make the Gouda Cinnamon Toast. Preheat broiler. Spread remaining 2 tablespoons softened butter on one side of bread slices. Combine sugar and cinnamon and sprinkle evenly over buttered bread. Place bread on baking sheet and toas
Remove from oven; turn bread over and sprinkle untoasted side with Gouda cheese. Return to broiler until cheese melts, taking care not to burn.
To serve, ladle soup into bowls and float a Gouda Cinnamon Toast on top of each serving, cheese side up. Serve immediately.
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As the trusted name in slow cooking for nearly 50 years, Crock-Pot® puts consumer safety first. In partnership with the U.S. Consumer Product Safety Commission, Crock-Pot is voluntarily recalling and replacing the lids of the Crock-Pot® 6-Quart Express Crock Multi-Cooker with a manufacture date from July 1, 2017 through October 1, 2018 with date codes K182 through K365 and L001 through L273.Visit recall.crockpot.com for more information