FRENCH ONION SOUP
1 quart beef bouillon
3 cups thinly sliced yellow onions
1/4 cup butter
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1 cup grated Parmesan
Pour the bouillon into a 2 to - 3 quart crockpot; place the lid on pot and set on high. Cook onions slowly in the butter in a large skillet; cover and let cook 15 minutes. Uncover and add salt, sugar, and flour; stir well. Add to the crockpot. Cover and cook on low 6 to 8 hours or high for 3 hours. Top with the Parmesan when serving. Add a slice of toasted French bread or some croutons, if desired.
SWISS ONION CHICKEN
2 cups sliced yellow onion
2 tablespoons butter
8-cups day-old bread cubes
2 cups chopped or shredded cooked chicken
1 1/2 cups shredded Swiss cheese
2 cups milk
1 teaspoon salt
2 tablespoons snipped parsley
In a skillet cook the onion in the butter until tender.
Grease a large coffee can and place a third of the bread cubes in the bottom of the can. Add half the cooked onions, half the chicken, and half the cheese. Repeat layers ending with the last third of the bread cubes. Press down lightly. Beat the eggs, milk, and salt together; pour over the bread. Cover the can with the foil, pressing edges to the can, to seal. Set the can in the crockpot. Pour half cup of water into the cooker. Place lid on the cooker and cook on low heat setting for 8 to 9 hours. Remove from the cooker and let stand for 5 to 10 minutes.
Run a sharp knife around the inside of the can to loosen. Carefully turn out into a serving bowl. Sprinkle with the snipped parsley to garnish.
Yield: 6 to 8 servings.
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