french onion soup

Melt some butter in a saucepan and add 4 thinly sliced brown onions and a clove of crushed garlic (I was too lazy, just used a spoon of chopped garlic this time). Cook for about 2 minutes or until the onion becomes transparent - don't let the onion brown. Add 1 tablespoon of plain flour and coat the onion well before adding 2 tablespoons of brandy (I use dry white wine that I have in the cupboard). When the alcohol has evaporated add 1 cup of beef stock (I use campbell's reduced salt beef stock) and cook for another minute or so. Put this mixture into a slowcooker with a further 3 cups of beef stock. Cook on the low setting for about 6 hours. You're supposed to serve this with a baguette with some cheese on it, but I forgot to buy the bread so instead served it with toasted bacon and cheese sandwiches.

Husband rated this $2. It's not very filling, but very tasty. The kid won't get to try this one - it's too salty for an 11 month old.