Slow Cooker French Onion Soup

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I am officially back on the low-carb wagon.

After seeing one of my best friends lose 25 lbs. from the Atkins diet recently, I decided to give it another try.  So, I’m rummaging through all of my favorite recipes trying to find something with a limited amount of bread or pasta.  So, I thought I would make you some French Onion Soup today.

Typically, I make this with Swiss cheese.  But, in the process of making this, I had a little brain-freeze moment where I broiled provolone on top of my toasted bread instead of the Swiss.  I’m all about french onion flavor and Swiss cheese, but I’m definitely not hating the provolone with this!

And please don’t be fooled by the ingredients.  It looks a lot more complex than it is.  But, most everything you need is right in your kitchen.  The hardest part is waiting for the soup to be done without scalding your mouth!

And, since I’m trying to keep myself below 20 grams of starchy carbs (bread, pasta, rice and potatoes) per day, this soup fits within my meal plan because the toast I used comes in at only 18 grams according to their nutritional facts.  So, I can still enjoy the complex flavors and textures of French onion soup without sacrificing for a diet!

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Slow Cooker French Onion Soup

4 white onions, thinly sliced into 1/4 inch slices
7 cups beef broth
1 cup Marsala wine
2 tbsp worcestershire sauce
2 tsp dried parsley
2 tsp Italian seasoning                                  Salt and pepper to taste
4 slices of French or Italian bread, thickly sliced
8 slices swiss or provolone cheese
Olive oil

 

Combine all ingredients except the bread olive oil, and cheese in a slow cooker.  Cook on high heat for 6 hours, stirring occasionally.

Lay 4 bread slices on a cookie sheet and drizzle with olive oil on both sides.  Top each slice with two pieces of cheese and set under your oven’s broiler for 5-7 minutes, or until the cheese is browned and bubbly.

Place the cheese toast on top of the soup in the bowl and serve hot.

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