Best 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.

WEIGHT WATCHERS FRENCH ONION SOUP RECIPE



Weight Watchers French Onion Soup recipe image

How to make Weight Watchers French Onion Soup recipe

Provided by @MakeItYours

Number Of Ingredients 12

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
croutons (optional)
swiss cheese (optional) or gruyere cheese (optional)

Steps:

  • Peel onions and slice 1/8 inch thick, preferably in a food processor.
  • Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
  • (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
  • Pour in 6 cans broth and wine. Increase heat and bring to a boil.
  • Dissolve flour in remaining 1 can broth.
  • Stir into boiling soup.
  • Reduce heat and simmer slowly for 2 hours.
  • Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
  • If desired, pour into ovenproof crocks or bowls.
  • Top with croutons and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
  • Leftover soup can be frozen.
  • WW POINTS per serving: 3
  • Nutritional information per serving: 170 calories, 8.0g fat, 2.5g fiber

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