Modified Guilt Free Onion Soup Crockpot From 275840 Recipes

Steps:

• Coat a large non-stick skillet with non-stick vegetable spray coating.
• Place over medium-high heat.
• Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
• Add to Crock Pot along with beef broth, flour, mushrooms, and white pepper.
• Cover; cook on low 7 to 9 hours.
• Preheat broiler.
• Set 4 flameproof bowls on baking sheet.
• Ladle soup evenly between bowls.
• Top each portion with 1 slice bread.
• Sprinkle cheese over each slice of bread.
• Broil until cheese is melted.
• Per Serving: Calories: 246 Protein 14.38 gm Fat 5.71 gm Carbohydrates 34.33 gm Percentage of fat: 20.87%.

Steps:

• Coat a large non-stick skillet with non-stick vegetable spray coating.
• Place over medium-high heat.
• Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
• Add to Crock Pot along with beef broth, flour, mushrooms, onion soup mix and white pepper.
• Cover; cook on low 7 to 9 hours.
• Read more: http://healthy.food.com/recipe/guilt-free-onion-soup-crock-pot-275840#ixzz1Q34QezSj.

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

Steps:

• Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
• About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Broil bread slices until toasted, 1 to 2 minutes per side.
• Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
• Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Steps:

• Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
• Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
• Cook soup on High for 4 to 5 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
• Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.