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PREPARATION:Pour bouillon in slow cooker, cover and put on HIGH setting. Cook onions slowly in large
skillet in butter for about 15 to 20 minutes. Add sugar and salt, continue to cook until nicely browned, then add flour.
Add onion mixture to crock with Vermouth and cook for 3 hours on HIGH. Ladle soup into oven-proof bowls; top with a slice of crusty French bread (cut if baguette is a wide one) and sprinkle with Parmesan or Mozzarella cheese. Melt under broiler. Serves 6.
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