Recipe by: The Crockery Pot Cookbook Using a large frying pan, slowly saute the onions in butter until limp and glazed. Transfer to crock pot. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8 hours. Place french bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted french bread on top.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 6|
|Calories from Fat: 87 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 25.2mg||8 %|
|Sodium 545.5mg||19 %|
|Potassium 435.7mg||11 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 26.1g|
|Protein 8.4g||12 %|
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Calories per serving: 247
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