Onion Soup

Rosemarie Fitzgerald Gibsonia, PA

Prep. Time: 30 Minutes
Cooking Time: 6–8 Hours


  • 3 medium onions, thinly sliced
  • 2 Tbsp. butter
  • 2 Tbsp. vegetable oil
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 2 Tbsp. flour
  • 1 quart fat-free, low-sodium vegetable broth
  • ½ cup dry white wine
  • slices of French bread
  • ½ cup grated fat-free Swiss or Parmesan cheese

Ideal Slow Cooker Size: 3½-Quart


  1. Sauté onions in butter and oil in covered skillet until soft. Uncover. Add salt and sugar. Cook 15 minutes. Stir in flour. Cook 3 more minutes.
  2. Combine onions, broth, and wine in slow cooker.
  3. Cover. Cook on Low 6–8 hours.
  4. Toast bread. Sprinkle with grated cheese and then broil.
  5. Dish soup into individual bowls; then float a slice of broiled bread on top of each serving of soup.

Per Serving: 360 calories (50 calories from fat), 6g total fat (2.5g saturated, 0.5g trans), 10mg cholesterol, 1320mg sodium, 61g total carbohydrate (4g fiber, 7g sugar), 11g protein, 0%DV vitamin A, 0%DV vitamin C, 15%DV calcium, 15%DV iron.