Slow Cooker
French Onion Soup
Cranberry, Apple, and Walnut Salad
Ingredients
- 3 Tbsp butter
- 6 onions, halved and sliced
- 3 Tbsp whole wheat flour
- 2 Tbsp balsamic vinegar
- ½ cup dry white wine (or use broth)
- 1 Tbsp dried thyme
- 2 (32-oz) cartons low-sodium beef broth (or use vegetable broth)
- 1 (12-oz) French baguette, cut into 12 pieces and toasted (preferably whole wheat)
- 1 cup freshly grated Parmesan cheese
Instructions
- Combine butter and onions in a 5- or 6-quart slow cooker. Cover and cook on HIGH 30 minutes or until onions begin to brown.
- Whisk together flour, vinegar, wine, thyme, and broth; pour over onions. Cover and cook on LOW 7 to 9 hours.
- Preheat oven to 450°F. Divide soup among 6 ovenproof bowls; top each with 2 slices bread, and sprinkle with cheese.
- Bake 5 minutes or until cheese is browned and bubbly.
Side Dish Ingredients
- 2 (5-oz) pkg organic baby arugula
- 2 organic Honeycrisp apples, chopped (or other sweet red apples)
- ¼ cup unsweetened dried cranberries
- ¼ cup chopped walnuts, toasted
- 2 Tbsp balsamic vinegar
- 1 Tbsp coarse-grain Dijon mustard
- 1 Tbsp honey
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ¼ cup olive oil
Side Dish Instructions
- Combine arugula, apples, cranberries, and nuts in a large bowl.
- Whisk together vinegar, mustard, honey, garlic, salt, and pepper in a small bowl; gradually add oil, whisking until blended.
- Pour dressing over arugula mixture; toss.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
