Ingredients

1 quart beef bouillon
3 C. sliced onion
1/4 C. butter
1 tsp. salt
1 Tbsp. sugar
2 Tbsp. flour
1/4 C. dry Vermouth or Cognac
1 C. Parmesan or Mozzarella

Cooking Instructions

Pour bouillon in crock pot, cover, set on high. Cook onions in a large skillet in butter for about 15 minutes. When done to desired consistency add sugar and salt, this will brown them, then add the flour. Add onion mixture to crock pot with Vermouth and cook on high for 3 hours. Ladle soup into bowls and sprinkle with cheese. Melt under broiler or in microwave.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: