Ingredients
- 950 ml beef bouillon
- 350 gr onions
- 80 gr parmesan cheese
- 55 gr butter
- 50 gr sugar
- 16 gr flour
- 4 gr salt
Pour bouillon or stock in crock pot; cover and set on high. Cook onions slowly in large skillet in butter. Cover and cook for about 15 minutes. Uncover and add salt, sugar and flour. Stir well. Add to stock in crockpot. Cover and cook on low 6-8 hours or on high 3 hours. Before serving, add grated cheese.
