French Onion Soup from Paris Bunko

Crock Pot French Onion Soup

5-6 large onions, sliced 

8 tablespoons margarine or butter, melted

6 tablespoons all-purpose flour

3 tablespoon Worcestershire sauce

1 tablespoon beef bullion

1/2 teaspoon pepper

1 teaspoon salt

8 cans (14 1/2 ounces each) ready-to-serve beef broth

1/4 cup wine

1/4 cup apple juice

1 packet dry Beefy onion soup mix

1/4 teaspoon Herbes de Provence

Cheesy Broiled French Bread

16 slices French bread, 1 inch thick

16 slices of cheese I use Provolone cheese but you could use Swiss, Gruyere or mozzarella 

1-Inside a 7-qt slow cooker mix onions and butter.

2-Cover and cook on low heat overnight or about 8 hours minutes or until onions are caramelized.

3-Mix flour, Worcestershire sauce, salt, pepper, beef bullion , soup packet, wine, apple juice and Herbes de Provence. Stir flour mixture and broth into onions. Cover and cook on high heat until boling reduce heat to low until ready to serve.

4-Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

Éclair cake from Paris Bunko

Éclair Cake

Crust: ½ Cup butter

1 Cup flour

1 Cup water

¼ Teaspoon salt 

1 Tablespoon sugar

4 eggs

Melt butter on low heat. Add water and bring to boil. Take off burner. Add flour, salt, sugar and stir in to a soft ball. Cool 5 minutes. Add eggs one at a time and mix each one with fork. Spray “jelly roll” pan with cooking spray, and spread out mixture on pan. Bake 18-22 minutes at 400. Let crust cool to room temperature.

Filling: 

8oz cream cheese

2 small packages of vanilla instant pudding

3 Cups milk

Mix small amount of milk with cream cheese until creamy. Add pudding mix and rest of milk together with creamy cheese mixture. Use beater and mix together well. Spread over cooled crust (you may add bananas or strawberries on top of pudding). Cover with 8 oz Cool Whip. Drizzle with caramel or chocolate sauce. Refrigerate until ready to eat. 

Hot Fudge Sauce

2 C sugar

¼ C cocoa

¼ C Flour

¼ C butter

12 oz can evaporated milk

4 tsp. Vanilla

Mix sugar, cocoa, and flour in 2 quart saucepan. Add milk slowly while beating with a whisk. As mixture begins to heat, add butter. Bring to full boil, stirring constantly. Boil, stirring constantly for 4 1/2 minutes. Cool. Add vanilla.