Slow-cook french onion soup
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Beef bouillon |
| 2 | tablespoons | Flour |
| ¼ | cup | Dry vermouth or cognac |
| 1 | tablespoon | Sugar |
| 3 | cups | Sliced yellow onions 1/4 cup butter |
| 1 | cup | Grated Parmesan cheese |
| 1½ | teaspoon | Salt |
Directions
INGREDIENTS
DIRECTIONS
Por bouillon or stock in CROCK-POT. Cook onions slowly in large skillet in butter; cover and let cook for about 15 minutes. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in CROCK-POT. Cover and cook on Low 6 to 8 hours (High: 3 hours). Before serving, add grated cheese.
Submitted By EARL SHELSBY On 01-23-95
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