Mushrooms add richness to onion soup. To make it vegetarian, replace the beef broth with vegetable broth. The crôutes make a perfect topper.
- Portion size 4 servings
- Credits : Canadian Living New Slow Cooker Classics
- 5 cups thinly sliced onions (2 large)
- 2 cups thinly sliced small mushrooms
- 1 clove garlic sliced
- 2 teaspoons packed brown sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups sodium-reduced beef broth
- 1/2 cup water
- 1/3 cup dry sherry
- 1 cup shredded Swiss-style cheese
- 4 slices baguettes
MethodIn slow cooker, combine onions, mushrooms, garlic, brown sugar, thyme, bay leaf, salt and pepper. Stir in broth, water and sherry.
Cover and cook on low until onions and mushrooms are very tender, 6 to 8 hours. Discard bay leaf.
Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes. Top each serving of soup with crôute.
Nutritional facts Per serving: about
- Sodium 1044 mg
- Protein 14 g
- Calories 245.0
- Total fat 8 g
- Potassium 365 mg
- Cholesterol 25 mg
- Saturated fat 5 g
- Total carbohydrate 31 g
- Iron 11.0
- Folate 20.0
- Calcium 26.0
- Vitamin A 6.0
- Vitamin C 3.0