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French Onion Soup

1/4 cup olive oil
8 large yellow onions -- sliced thin
2 Tbsp flour
1 tsp salt
1/2 tsp freshly-ground black pepper
2 Tbsp Dijon-style mustard
8 cups water
8 tsp granulated beef or vegetable bouillon or 8 bouillon cubes
1 cup cooking sherry

In a large pan, sauté the onions in the olive oil, over medium-high heat. Continue cooking until the onions are slightly caramelized. Add the flour, salt, ground pepper, and Dijon mustard. Stir until blended and continue cooking for 2 minutes.

Place the onions in the slow cooker. Add the water, bouillon, and cooking sherry to the slow cooker. Cook on low for 6 to 8 hours. Serve with a generous sprinkling of Parmesan cheese on top. Don't forget to give bread bowls a try, which can be used with any kind of hearty soup. This recipe yields 6 servings.

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