Crock-Pot French Onion Soup, Skinny Style
Ingredients
Ingredients for Soup:
- 4-5 large onions, sliced (15 cups total, sliced)
- ⅓ cup reduced-fat butter
- 2 tablespoons Worcestershire sauce
- ¼ cup water, if needed
- 2 teaspoons garlic cloves, minced
- 1 cup red wine, any kind
- 1 tablespoon Worcestershire sauce
- Black pepper, to taste
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 cups reduced-sodium beef broth
- 6 teaspoons Parmesan cheese, grated, for topping
Ingredients for Garlic Toast:
- 6 slices of multigrain or whole wheat bread, I used Milton’s multi-grain
- 6 teaspoons reduced-fat butter
- 6 teaspoons Parmesan cheese, grated
- 3 teaspoon garlic powder
Instructions
- Add onions to a large, microwave-safe bowl. Cook in microwave for 5-6 minutes, until soft.
- In a large nonstick pan, melt butter over medium heat. Add onions and 2 tablespoons of Worcestershire sauce. Sauté over medium to med-high heat until caramelized and tender (about 8-10 minutes). If pan gets too dry add a little water. Stir often and continue to add a little water, if needed. Add garlic and cook 2 minutes more.
- Pour onions from pan into crock-pot. Stir in wine and 1 tablespoon Worcestershire sauce. Add black pepper, bay leaves, and thyme. Stir in beef broth. Mix well.
- Cook on High heat for 4 hours or low heat for 7-8 hours.
- Just before serving, prepare the garlic toast. Toast each slice of bread. Spread each with 1 teaspoon butter. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon garlic powder.
- For each serving: Add 1¼ cups soup to each bowl. Sprinkle top of each with 1 teaspoon of Parmesan cheese. Place garlic toast on top and serve.
- This soup freezes great! Make the garlic bread after it’s defrosted and heated.
Nutrition
Serving: 1.25cupsCalories: 355kcalCarbohydrates: 51gProtein: 14gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 956mgFiber: 8gSugar: 7gBlue Smart Points: 8Green Smart Points: 9Plus Points: 8