Onion Soup with Gruyère Croutons
Mixed Greens Salad
Ingredients
- 2 Tbsp butter, melted
- 2 sweet onions, thinly sliced vertically
- 3 cups low-sodium beef broth
- 1 Tbsp fresh thyme
- ½ tsp salt
- ¼ tsp pepper
- ½ Tbsp sherry vinegar (or use apple cider vinegar)
- 2 (1-inch-thick) French baguette slices (preferably whole wheat)
- 1 oz Gruyère cheese, shredded
Instructions
- Melt butter in a Dutch oven over medium heat; add onion.
- Cover and cook 13 minutes, stirring occasionally.
- Increase heat to medium-high; cook onions 10 minutes or until browned, stirring frequently.
- Transfer onions to a 3- to 4-quart slow cooker; stir in broth, thyme, salt and pepper.
- Cover and cook on Low 8 hours; stir in vinegar.
- Preheat broiler.
- Arrange baguette slices in a single layer on a baking sheet.
- Sprinkle cheese evenly over bread.
- Broil 1 to 2 minutes or until cheese melts; serve soup topped with toasted baguette slices.
Side Dish Ingredients
- 1 (5-oz) pkg mixed baby greens
- 1 cup organic grape tomatoes
- ½ Tbsp balsamic vinegar
- ½ Tbsp honey
- ½Tbsp Dijon mustard
- 1½ Tbsp olive oil
- ¼ cup toasted chopped pecans
Side Dish Instructions
- Combine mixed greens and tomatoes in a serving bowl.
- Whisk together vinegar, honey, mustard and oil.
- Drizzle over salad, and toss to coat; sprinkle with pecans.
Slow Cooker Meal Plan
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