4 lg. onions, thinly sliced
1/4 c. butter
1 tbsp. flour
6 c. canned beef stock or bouillon
1/2 tsp. Tabasco sauce
6 slices toasted French bread
3/4 c. shredded Swiss or Gruyere cheese

Cook onions in butter until transparent. Add flour; mix well. Place onions in electric slow cooker. Add stock or bouillon and Tabasco sauce. Cover; cook on low heat for 8-10 hours (on high, 4-5 hours). Ladle soup into 6 ovenware bowls. Top each with sliced French bread. Sprinkle with cheese. Place in 350 degree oven until cheese is bubbly. Serves 6.