FRENCH ONION SOUP (WEIGHT WATCHERS) RECIPE - (4/5)
Provided by á-891
Number Of Ingredients 13
Steps:
- Saute' sliced onion with olive oil and garlic until soft (approx 5 min.). Stir in flour and sugar. Cover and simmer 20 min, stirring occasionally. Combine remaining ingredients in large pot and bring to boil. Add the onions and simmer 20 mins. 1 Serving = 1 1/2 c. Special Notes For additional flavour and 2 additional points: Top with 1/2 c. garlic croutons (1 point), 2 Tbsp. grated parmesan cheese (1 point). Or: pour soup into individual baking bowls. Add croutons (1 point) and top with 3 Tbsp grated fat-free mozzarella cheese (1 point). Brown under broiler and serve.
WEIGHT WATCHERS CROCK POT FRENCH ONION SOUP
GREAT French Onion Soup that adheres to Weight Watcher Members "low points" recipes. POINTS value is 4 points per serving.
Provided by Jason - Monroe
Categories Onions
Time 8h45m
Yield 1 2/3 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
WW ONION SOUP
Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce * We updated the French Onion Soup by: o Stir-frying the onions in dry sherry instead of butter. o Removing the fat from the beef broth. o Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl.
Provided by Matt Gardner
Categories Stocks
Time 26m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 6
Steps:
- * Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
- * Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
- * Meanwhile, toast bread in oven until golden brown.
- * Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.
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FRENCH ONION SOUP | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
4.4/5 (27)Total Time 1 hr 5 minsCategory SoupsCalories 172 per serving
- Cook the onions over a medium heat for about 30 - 40 minutes stirring every 3 to 5 minutes. You are wanting the onions to brown and caramelize but you do not want them to stick to the bottom of the pan and burn.
- Towards the end of the cooking time you may need to stir them every minute or so to stop them sticking and you can turn the heat down a little.
SLOW COOKER FRENCH ONION SOUP | HEALTHY RECIPES
From weightwatchers.com
Cuisine FrenchCategory Dinner,LunchServings 6Total Time 13 hrs 35 mins
- Combine onions, butter and salt in a slow cooker; cover and cook on high until onions are well-browned, about 8 to 10 hours. Add sherry and garlic; stir to combine. Leave slow cooker set to high and let sit, uncovered, for alcohol to burn off, about 10 to 15 minutes.
- Stir in both broths, thyme, bay leaf and sugar; cook, covered, on high, for flavors to blend, about 2 to 3 more hours. Remove thyme and bay leaf; stir in soy sauce and pepper. Sprinkle each serving with cheese and garnish with thyme just before serving. Yields about 1 1/2 cups soup and 1/2 tablespoon cheese per serving.
SIX-INGREDIENT FRENCH ONION SOUP | RECIPES | WW USA
From weightwatchers.com
Cuisine FrenchCategory Lunch,DinnerServings 4Total Time 26 mins
- Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
- Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
- Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese.
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- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Worcestershire sauce. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and golden, about 25 minutes.
- Add the broth, wine, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, until the flavors are blended, about 40 minutes.
- Preheat the oven to 450°F. Place 6 (10-ounce) ovenproof bowls on a jelly-roll pan. Place a slice of the toast in each soup bowl. Pour the soup gently over the bread and top each with a half slice of the cheese. Bake until the cheese is golden and the soup is bubbly, 10–15 minutes.
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