Onion Soup
rec.food.cooking/Karen Hayward (1991)
Serves 8
Cooking time 6-8 hours Low or 4 hours High.

6 cups beef stock
4 onions (thinly sliced)
1/2 cup butter
1 1/2 tsp salt
1/4 cup dry vermouth or brandy (optional)
1 tbsp sugar
2 tbsp flour
3/4 cup grated cheese
6-8 slices of French bread

Pour stock into Crock Pot. Cover and set on high. Cook onions slowly in butter in another pan, cover and cook gently for about 15mins.Add salt, sugar and flour. Stir well, then add to stock in Crock Pot. Cover and cook on low for 6-8 hours, or high for 4 hrs.

Toast French bread under the griller, sprinkle with grated cheese and return to griller until cheese is melted and brown.

Add vermouth or brandy to soup. Serve in bowls with a slice of French bread on top.