Weight Watchers French Onion Soup Recipes

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

FRENCH ONION SOUP (WEIGHT WATCHERS) RECIPE - (4/5)

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

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.

LOW CAL FRENCH ONION SOUP

Steps:

• In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.