This soup is wonderful because slow cooking melds flavors. If desired, onions
can be cooked in 1 tablespoon margarine or butter in a large skillet over medium-
low heat until golden before assembling ingredients in the slow cooker.

Per Serving:

Calories: 186
% calories from fat: 30
Protein (g): 10.2
Carbohydrate (g): 22.4
Fat (g): 6.5
Saturated fat (g): 2.7
Cholesterol (mg): 10.9
Sodium (mg): 394
Exchanges:
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Bread: 1.0
Meat: 1.0
Fat: 0.5

8 first-course servings

4 cups thinly sliced onions
2 quarts Fragrant Beef Stock (see p. 32) or beef broth
2–4 tablespoons brandy (optional)
Salt and pepper, to taste

Method

Combine all ingredients in 6-quart slow cooker;
cover and cook on low 6 to 8 hours. Add brandy;
season to taste with salt and pepper.

Variation

Onion and Potato Soup Make recipe as above,
adding 3 cups cubed peeled potatoes, and 1/4 teaspoon each dried marjoram
and thyme leaves with the stock; sprinkle each bowl of soup with 2
tablespoons shredded Swiss cheese.