Weight Watchers Slow Cooker French Onion Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Weight Watchers Slow Cooker French Onion Soup calories by ingredient
Introduction
This easy recipe is adapted from an adaptation of the recipe found in the Jan/Feb 2015 edition of Weight Waters Magazine. Start by caramalizing 3 lbs of sliced onions in the crock pot for a few hours before adding the remaining agreements. This easy recipe is adapted from an adaptation of the recipe found in the Jan/Feb 2015 edition of Weight Waters Magazine. Start by caramalizing 3 lbs of sliced onions in the crock pot for a few hours before adding the remaining agreements.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)
Tips
I use homemade beef bone broth and chicken broth to reduce the sodium content below that listed in the nutrition calculator. If you don't have Braggs Liquid Aminos, you can use low sodium soy sauce instead. (Measurements are the same.) Prep time assumes that you have a food processor to slice the onions
Directions
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.