Walla Walla Onion Soup

• 4 pounds Walla Walla or any large, sweet onions, thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons quick-mixing flour (such as Wondra)
• 1 cup dry red or white wine
• 5 cups beef stock (page 91) or water
• 2 tablespoons port
• Salt and freshly ground black pepper
• Chopped fresh parsley, for garnish

1. Combine the onions and butter in the slow cooker.
2. Cover and cook on high for 1 hour, then decrease the heat to low.
3. Cover and cook, stirring occasionally, for about 4 hours, until the onions are evenly browned.
4. Sprinkle in the flour and stir well.
5. Add the wine and stock and cook on low for 2 hours, allowing the flavors to meld.
6. Stir in the port and season to taste with salt and pepper.
7. Ladle into bowls, sprinkle with the parsley, and serve at once.

walla walla, unsalted butter, quickmixing flour, red, beef stock, port, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/walla-walla-onion-soup-380237 (may not work)