Ingredients:
1 quart beef bouillon or brown stock
1 tablespoon sugar
3 medium yellow onions, thinly sliced
2 tablespoons flour
3 tablespoons butter
1/4 cup dry vermouth or cognac, (optional)
1/2 teaspoon salt
1 cup Parmesan cheese, grated
Directions:
Pour bouillon or stock in stoneware.
Cook onions slowly in butter (about 15 minutes) in large covered skillet. Stir occasionally.
Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in slow cooker.
Cover and cook on LOW 6 to 8 hours. (HIGH: 3 hours).
Before serving, top with grated cheese.
1 quart beef bouillon or brown stock
1 tablespoon sugar
3 medium yellow onions, thinly sliced
2 tablespoons flour
3 tablespoons butter
1/4 cup dry vermouth or cognac, (optional)
1/2 teaspoon salt
1 cup Parmesan cheese, grated
Directions:
Pour bouillon or stock in stoneware.
Cook onions slowly in butter (about 15 minutes) in large covered skillet. Stir occasionally.
Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in slow cooker.
Cover and cook on LOW 6 to 8 hours. (HIGH: 3 hours).
Before serving, top with grated cheese.