November 10, 2011 at 8:02 pm
by Irina Gonzalez
I absolutely love making soups this time of year. But you probably already knew that, since I’ve so far made slow cooker baked potato soup and slow cooker curried eggplant soup while my Heather’s made heartier meals. But I love soup. It can be a complete meal or a great starter, like the super easy slow cooker onion soup I made for this week’s Slow Cooker Chronicles.
I was in the mood for a classic flavor, but lightened up. As the host of our new Diet Success column, I’ve become aware that I have to start keeping an eye on the classic winter weight gain. Onion soup is one of those classics that can surprisingly add up in calories. We all know the dish as the always delicious French Onion Soup. I mean, who doesn’t love this soup? But I didn’t want to add the extra calories from the classic bread and cheese topping.
Instead, I decided to make myself a very light and airy soup. I added a lot of veggie stock and it came out exactly the way I wanted. It can work really well as a starter course or, if paired with a light & healthy salad or half whole-wheat sandwich, as part of a great lunch. And as my coworkers can attest, it’s been a delicious lunch staple for me this week. Read on for my simple recipe.
I chopped the candy onions I bought recently at my local farmer’s market. They intrigued me because the farmer said they had a slightly sweet taste (hence the name).
I threw on the seasoning and olive oil, then set the slow cooker on high for an hour.
Then it was time to add the rest of the seasoning and some flour, then cook it for another 30 minutes.
Then just add in the veggie stock, thyme and bay leaves and set it to slow cook on low.
When I opened it, it smelled slightly sweet and the thyme really punched up the aroma of the room.
Super Easy Slow Cooker Onion Soup (adapted from A Veggie Venture’s Slow Cooker Onion Soup)
Makes: 6 servings
Prep: 30 minutes
Slow Cook: 1 1/2 hours on High, then 8 hours on Low
5 medium onions, chopped (I used candy onions)
2 tbsp olive oil
1 tbsp sugar (I used sweet onion cane sugar)
4 tbsp better than bouillon vegetarian base
8 cups water
2 tbsp seasoning of your choice (I used Adobo)
3 tbsp flour (I used garbanzo flour to make it gluten-free)
1 tbsp dried thyme
1 tsp dried bay leaves
1. In your slow cooker, pour in your olive oil, chopped onions and sprinkle with 1 tbsp seasoning and the sugar. Mix well and slow cook on high for 1 hour, or until onions start to brown a little. Meanwhile, boil the water and add the vegetarian base to make your stock.
2. Open the slow cooker, add in your second tablespoon of seasoning and the flour. Mix well, cover and continue slow cooking on High for another 30 minutes.
3. Finally, pour in your vegetable stock, add the thyme and bay leaves. Cover again and slow cook on Low for 8 hours. Take out your soup and serve.
What’s your favorite slow cooker soup recipe? What Slow Cooker Soup should I tackle next? Share in the comments.