User Manual

SERVINGS

ingredients instructions

◊ ¼ cup

(½ stick) butter

◊ 3 pounds

yellow onions, sliced

◊ 1 tablespoon

sugar

◊ 2 to 3 tablespoons

Holland House

White Cooking Wine

◊ 8 cups

beef broth

◊ 8 to 16 slices

French bread

◊ 1 cup (4 ounces)

shredded Gruyère

or Swiss cheese

1. Melt butter in large skillet over medium-low heat. Add onions; cover

and cook 10 minutes or just until onions are tender and transparent,

but not browned.

2. Remove cover. Sprinkle sugar over onions; cook and stir 8 to

10 minutes or until onions are caramelized. Add onions and any

browned bits to CROCK-POT

slow cooker. Add wine to skillet.

Bring to a boil, scraping up any browned bits from bottom of skillet.

Add to CROCK-POT

slow cooker. Stir in broth. Cover; cook on

LOW 8 hours or on HIGH 6 hours.

3. To serve, preheat broiler. Ladle soup into individual oven proof soup

bowls. Top each with 1 or 2 bread slices and cheese. Place under

broiler until cheese is melted and bubbly.

French Onion Soup

PREP: 20 mins

COOK: 8 hr LOW

or 6 hr HIGH

SLOW

COOKER