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French Onion Soup

This is the absolute best when Vidalias are in season. For a twist on the taste, try substituting dark beer for the Vermouth/Cognac.

  • 4 cups beef broth
  • 3 cups sliced onion
  • 1/4 c. butter
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 2 tbsp. flour
  • 1/4 c. dry Vermouth or Cognac
  • 1 baguette French bread, cut in 1-inch thick slices
  • several slices of Swiss cheese
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Set the crockpot on high and add the broth. While that is warming up, sauté the onions in a large skillet with the butter, sugar and salt. When browned, add the flour, then transfer all to the crockpot and add the Vermouth or Cognac. Cook on high for 3 hours.


Now for the fun part. Ladle the soup into bowls and place a slice of bread in each bowl. Top this with Swiss cheese and melt under a broiler. Voila!

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