SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 73.6
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 830.2 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.3 g

View full nutritional breakdown of Crockpot Vegetarian French Onion Soup calories by ingredient
Report Inappropriate Recipe

Crockpot Vegetarian French Onion Soup

Submitted by: MPODOWITZ
Crockpot Vegetarian French Onion Soup

Introduction

Comfort in a cup. Sweet and a tad spicy, this recipe will fill you up and make you smile without busting your diet by baking the onions rather than sauteing them in butter. Add toasted rounds of french bread and slices of Gruyere cheese for a heartier (albeit more caloric) bowl. Comfort in a cup. Sweet and a tad spicy, this recipe will fill you up and make you smile without busting your diet by baking the onions rather than sauteing them in butter. Add toasted rounds of french bread and slices of Gruyere cheese for a heartier (albeit more caloric) bowl.
Number of Servings: 8

Ingredients

    5 sweet yellow onions
    4 vegetarian bullion cubes (or eight cups of vegetarian beef flavored broth)
    1/2 cup sweet red wine
    1/2 tsp black pepper (or to taste)
    1 tsp ground thyme (or to taste)
    1 bay leaf

Tips

Optional, toss the onion rings in 1/2 tablespoon of sugar before baking to sweeten the soup and quicken browning -- calorie counts do not include the addition of the sugar.


Directions

Heat oven to 425 degrees F.

Skin the onions and slice into 1/4 inch-thick rings with a mandoline or a sharp knife.

Layer onion rings on baking sheets and coat lightly on both sides with cooking spray. Bake in oven for 30 minutes or until just starting to color, turning once.

Lightly coat the crock with cooking spray. Add all ingredients to the crock pot, cover, and cook on high for four hours.

Serving Size: eight one-cup servings






Great Stories from around the Web


Rate This Recipe