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French Onion Soup

4 large onions
1/4 cup butter
1 tablespoon flour
6 cups beef consommé or bouillon
1/2 teaspoon Tabasco sauce - (to 1 tspn)
6 slices French bread -- toasted
6 tablespoons shredded Mozzarella cheese


Cook onions in butter until transparent. Add flour; mix well. Put in slow cooker. Add bouillon and Tabasco. Cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Ladle soup into oven-proof bowls. Top with bread and cheese. Broil until cheese melts.

This recipe yields 6 servings.


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