Instructions: In a large pan, saute the onions in the olive oil, over medium-high heat. Continue cooking until the onions are slightly caramelized. Add the flour, salt, ground pepper, and Dijon mustard. Stir until blended and continue cooking for 2 minutes.

Place the onions in the crockpot. Add the water, bouillon, and cooking sherry to the crockpot. Cook on LOW for 6 to 8 hours. Serve with a generous sprinkling of Parmesan cheese on top. Dont forget to give bread bowls a try, which can be used with any kind of hearty soup.

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