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French Onion Soup

32 oz. beef bouillon or consommé (4 cans) plus 32 oz. water (6 cans bouillon and 6 cans water)
6 c. sliced onions (or more)
4 Tbsp. flour
4 Tbsp. sugar
1 1/2 tsp. salt
1/3 c. butter or margarine
1/2 c. sweet Vermouth


Put broth and water in pot and begin heating. Mix flour, sugar and salt. Melt butter. Place onions in fry pan. Cover with flour mixture. Cover, stir and simmer until onions are soft, approximately 15 minutes. Place in broth (slow cooker) on high for 3 hours.


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