Weight Watchers Crock Pot French Onion Soup
- Ready In:
- 8hrs 45mins
- Ingredients:
- 11
- Yields:
-
1 2/3 cups
- Serves:
- 6
ingredients
- 1 tablespoon canola oil
- 6 large sliced onions (about 3 pounds)
- 1⁄2 teaspoon salt
- 1 tablespoon all-purpose flour
- 3 fresh thyme sprigs
- 1⁄2 teaspoon fresh thyme leave
- 1⁄4 teaspoon fresh ground pepper
- 4 cups reduced-sodium beef broth
- 4 cups reduced-sodium chicken broth
- 2 ounces goat cheese, at room temperature
- 6 slices toasted French bread (3/8 inch slices)
directions
- Heat the oil in a large dutch oven over medium heat. Add onions and salt; cook, first tossing with tongs, and when they begin to wilt, stirring occasionally with a spoon, until pale golden brown and very soft, about 35 minutes.
- Stir in the flour and cook, stirring occasionally, until the flour is lightly browned, about 2 minutes.
- Transfer the onions to a 5 or 6 quart slow cooker. Add thyme sprigs and pepper. Pour the broth over the onions. Cover and cook until the flavors are blended 4-5 hours on high or 8-10 hours on low. Discard thyme sprigs when done.
- Combine the cheese and thyme leaves in a bowl. Spread the cheese mixture over the bread slices. Ladle the soup into bowls, top each serving with a bread slice.
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Reviews
-
Although I'm not a fan of onion soup, I made this recipe (Well, I actually made half a recipe!) for my other half, who loved it! It was tasty, I thought, but not something I'd have made just for myself! But, that's not what's important! What is, is that the person I made it for loved it & insisted on the 5 star rating or else, so . . . Who am I to argue ~ You got it! Thanks for sharing, what apparently is a great tasting onion soup! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
RECIPE SUBMITTED BY
Married to my wife Sally. We have a beautiful daughter named Hailey. We live in the Pacific Northwest in Monroe, WA which is about 45 minutes NE of Seattle. I'm an IT Project Manager by day, and guitarist in a local rock band at night (www.punishfort.com).
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