FRENCH ONION SOUP
Recipe may be doubled for the 5 quart model.
1 Quart Beef Bouillon of Brown Stock
3 Cups Thinly Sliced Onions
3 Tbsps Butter
1 Tsp Salt
1 Tbsp Sugar
2 Tbsps Flour
1/4 Cup Cognac (Optional)
1 Cup Grated Parmesan Cheese
1. Pour bouillon or stock in CROCK-POT.
2. Cook onions in large skillet in butter; cover and let cook for about 15 minutes. Uncover and add salt, sugar, flour and cognac. Stir Well.
3. Add to stock in CROCK-POT. Cover and cook on Low 6 to 8 hours. (High: 3 Hours).
4. Before serving, top with grated cheese. I PREFER to place in individual crocks and then add the grated cheese.
5. Option: Add some Garlic croutons to each individual crock and then add the grated cheese
1 Quart Beef Bouillon of Brown Stock
3 Cups Thinly Sliced Onions
3 Tbsps Butter
1 Tsp Salt
1 Tbsp Sugar
2 Tbsps Flour
1/4 Cup Cognac (Optional)
1 Cup Grated Parmesan Cheese
1. Pour bouillon or stock in CROCK-POT.
2. Cook onions in large skillet in butter; cover and let cook for about 15 minutes. Uncover and add salt, sugar, flour and cognac. Stir Well.
3. Add to stock in CROCK-POT. Cover and cook on Low 6 to 8 hours. (High: 3 Hours).
4. Before serving, top with grated cheese. I PREFER to place in individual crocks and then add the grated cheese.
5. Option: Add some Garlic croutons to each individual crock and then add the grated cheese