Weight Watchers Slow Cooker French Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6.5 large Onions, raw 2 tbsp Butter, unsalted 2 fl. oz Sherry, dry 2 tsp Garlic 2 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1 tsp Thyme, ground 1 grams Bay Leaf .25 tsp Pepper, black 1 tsp Braggs Amino Acid (by SUGAMAMA1516) 6 tbsp 100% Grated Parmesan & Romano Cheese (Kroger) serv=2 tsp 2 tsp Salt 32 oz Swanson Beef Broth Fat Free Less Salt (by LORDNLADYMCBETH)
1. Slice 3 lbs of yellow onions (approximagely 6-7 large) and melt 2 TBS of butter.
2. Combine the butter, onions and salt in your slow cooker. Cover and cook on high for 4 hours until the onions turn a caramel color. Note: if preferred, you can do this step on low for approximately 8 hours
3. After onions have caramelized, add the dry sherry and and garlic. Stir to combine. To burn off any alcohol (while retaining the sherry flavor), keep the slow cooker on high for approx 10 minutes. Note: The original recipe called for 4 TBS of sherry, but notes it is optional. I use it but cut the amount in half to reduce calories.
4. Stir in the broths, thyme, bay leaf, and sugar. Note: If you have fresh thyme, use 5 sprigs of that instead of dried.
5. Cover and cook on high for an additional 1-2 hours to let the flavors blend.
6. Remove the bay leaf (and thyme springs, if using fresh).
7. Stir in the black pepper and Braggs Liquid Aminos (or low sodium soy sauce)
8. Serve with a sprinkle of shredded parmesan cheese. Note: calorie counter assumes the 6 TBS of parmesan will be divided across 8 cups.
Serving Size: Makes approximately 8 servings of at least 1 cup. (6 cups of cooking liquid plus all the caramelized onions)
Number of Servings: 8
Recipe submitted by SparkPeople user MCMLXIV.
2. Combine the butter, onions and salt in your slow cooker. Cover and cook on high for 4 hours until the onions turn a caramel color. Note: if preferred, you can do this step on low for approximately 8 hours
3. After onions have caramelized, add the dry sherry and and garlic. Stir to combine. To burn off any alcohol (while retaining the sherry flavor), keep the slow cooker on high for approx 10 minutes. Note: The original recipe called for 4 TBS of sherry, but notes it is optional. I use it but cut the amount in half to reduce calories.
4. Stir in the broths, thyme, bay leaf, and sugar. Note: If you have fresh thyme, use 5 sprigs of that instead of dried.
5. Cover and cook on high for an additional 1-2 hours to let the flavors blend.
6. Remove the bay leaf (and thyme springs, if using fresh).
7. Stir in the black pepper and Braggs Liquid Aminos (or low sodium soy sauce)
8. Serve with a sprinkle of shredded parmesan cheese. Note: calorie counter assumes the 6 TBS of parmesan will be divided across 8 cups.
Serving Size: Makes approximately 8 servings of at least 1 cup. (6 cups of cooking liquid plus all the caramelized onions)
Number of Servings: 8
Recipe submitted by SparkPeople user MCMLXIV.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 4.1 g
- Cholesterol: 10.5 mg
- Sodium: 1,052.5 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.3 g
- Protein: 5.0 g
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