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Onion Soup Parisienne in Slow Cooker
3/4 cup margarine (1 1/2 sticks) 10 cups thinly sliced yellow onions, about 5 large 1 t. salt 1/3 cup flour 3 cans condensed beef bouillon (10.5 oz. each) 1 cup dry vermouth or cognac 1 t. Worcestershire 3 cups grated Parmesan cheese Toast circles
Preheat cooker to high. Melt 1/2 of butter. Add enough onion slices to cover bottom of cooker well. Cook until softened, stirring frequently as onions cook. Add more til have have been cooked, then add other half of butter and continue adding onion slices until all are cooked. Add salt and flour, stirring constantly to thicken. Add beef bouillon, 3 cups water, dry vermouth and Worcestershire. Stir well. Set cooker on low. Cover and cook slowly for 6 to 8 hours. Top servings with circles of crisp toast sprinkled with Parmesan cheese. Serve 10 to 12 Serves 10 to 12 Source: My Old Recipes