Ingredients: 1 qt. beef bouillon 3 c. onion, sliced 1/4 c. butter 1 tsp. salt 1 tbsp. sugar 2 tbsp. flour 1/4 c. dry vermouth or cognac 1 c. parmesan or mozarella

Recipe Info Category: Crock Pot Rating: 2 Contributor: Aaron Floyd

Pour bouillon in crock, cover, set on high. Cook onions in large skillet in butter for about 15 minutes. When feels done to desired consistency add sugar, this will brown them, then add flour.

Add to crock with Vermouth and cook for 3 hours. Ladle soup into bowls and sprinkle with cheese. Melt under broiler or in microwave.