Crock Pot French Onion Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 319.4
- Total Fat: 7.8 g
- Cholesterol: 20.7 mg
- Sodium: 1,088.9 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 8.2 g
- Protein: 17.5 g
View full nutritional breakdown of Crock Pot French Onion Soup calories by ingredient
Introduction
French Onion Soup in the Crockpot French Onion Soup in the CrockpotNumber of Servings: 1
Ingredients
-
3-4 Onions
3 cloves garlic
1-2 bouillon cubes
1 oz beef stew meat
0.5 cup chicken stock
dash white vinegar
Water to cover plus 1 cup more
2 tsp thyme
pinch each of paprika, cumin, and black pepper
*Salt to taste (be careful if using a salty bouillon)
Directions
Great recipe for easy french onion soup for those who don't keep wine in the house all the time.
Chop ends off 4-5 onions, and peel outer layer. Cut into quarters, and toss in olive oil and salt. Roast uncovered at 220 C until browned.
Chop hard end off of garlic, but keep in skins. Toss in olive oil. Also roast uncovered.
(I think one of man's greatest invention are those olive oil sprays. The actual olive oil, not the aerosol ones. It really cuts down on the amount of oil used.)
Add onions and garlic to crock pot with beef boullin, chicken broth broth, dash of white vinegar. I added a little bit of beef for the stock. Cook on high for 2-3 hours. Add thyme, a pinch of cumin, paprika, and black pepper. Eat with crusty bread.
Number of Servings: 1
Recipe submitted by SparkPeople user WACKYGRL.
Chop ends off 4-5 onions, and peel outer layer. Cut into quarters, and toss in olive oil and salt. Roast uncovered at 220 C until browned.
Chop hard end off of garlic, but keep in skins. Toss in olive oil. Also roast uncovered.
(I think one of man's greatest invention are those olive oil sprays. The actual olive oil, not the aerosol ones. It really cuts down on the amount of oil used.)
Add onions and garlic to crock pot with beef boullin, chicken broth broth, dash of white vinegar. I added a little bit of beef for the stock. Cook on high for 2-3 hours. Add thyme, a pinch of cumin, paprika, and black pepper. Eat with crusty bread.
Number of Servings: 1
Recipe submitted by SparkPeople user WACKYGRL.