Weight Watchers French Onion Soup Recipes

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WEIGHT WATCHERS CROCK POT FRENCH ONION SOUP



Weight Watchers Crock Pot French Onion Soup image

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

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)

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



Ww Onion Soup image

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

2 onions, thinly sliced
4 tablespoons dry sherry
4 cups nonfat beef broth
1 teaspoon Worcestershire sauce
4 slices French bread
2 tablespoons parmesan cheese, grated

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.

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



French Onion Soup (Weight Watchers) Recipe - (4/5) image

Provided by á-891

Number Of Ingredients 13

5 large red onion(s)
2 tsp minced garlic
2 Tbsp all-purpose flour
3 1/2 cup fat-free beef broth
3 1/2 cup fat-free chicken broth
4 cup water
1 Tbsp Heinz (U.S.) Worcestershire Sauce
1 tsp black pepper
2 Tbsp olive oil
1 Tbsp sugar
6 Tbsp beef bouillon
1/2 Tbsp dried thyme
1 Tbsp Parsley flakes

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.

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  • 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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  • Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring every couple of minutes. This will take approximately 20 minutes. Once the onions are wonderfully brown (and smell so good!), add a bay leaf and fresh thyme sprigs to the skillet (if using dried thyme, reduce by 1/2 the amount used). Add sherry, minced garlic, sugar, beef broth and chicken broth to skillet. Stir well, to combine all ingredients. Let this mixture cook, uncovered for 20 minutes on medium heat, stirring occasionally. This will burn off the alcohol (sherry). When done, remove bay leaf and thyme sprigs from soup. Stir in soy sauce and black pepper.
  • Ladle the hot soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and ENJOY! (the leftovers are wonderful, as well!)


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Instructions. Preheat oven to 350ºF (175ºC). In a large saucepan, combine onions and sherry and sauté for about 6 minutes, or until onions are tender.
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  • Preheat oven to 350ºF (175ºC). In a large saucepan, combine onions and sherry and sauté for about 6 minutes, or until onions are tender.
  • Add broth and Worcestershire sauce. Bring to a boil, reduce heat and cover; simmer for 10 minutes.
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