Pour bouillon in crockpot; cover and set on high. Cook onions slowly in large skillet in margarine; cover and let cook for about 15 minutes. Uncover and add salt, sugar and flour. Stir well. Add to stock in crockpot. Cover and cook on low for 6-8 hours. Add sherry anytime during the last 2-3 hours of cooking. NOTE: The sugar aids the browning process. Place a slice of french bread in each serving dish. Place a slice of jack, mozzarella or similar cheese over the bread. Pour hot soup over this combination. The result is wonderful!!!! firstname.lastname@example.org Posted to EAT-L Digest by Bill Spalding
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 6|
|Calories from Fat: 143 (50%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 1221.5mg||42 %|
|Potassium 257.3mg||7 %|
|Total Carbohydrate 32.3g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 31.2g|
|Protein 4.6g||7 %|
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Calories per serving: 284
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