Brisket French Onion Soup
Ingredients
- 2 onions, sliced
- 1½ Tbsp butter
- 1 (32-oz) carton low-sodium beef broth
- ¼ cup white wine (or use low-sodium beef broth)
- 1 Tbsp all-purpose flour
- 1 Tbsp balsamic vinegar
- ½ Tbsp dried thyme
- ¾ lb boneless beef brisket
- ⅓ cup grated Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
- 1½ Tbsp chopped fresh parsley
Instructions
- Stir together onions and butter in a 3- to 4-quart slow cooker. Cover and cook on HIGH 30 minutes or until onions begin to brown.
- Whisk together broth, wine, flour, vinegar, and thyme. Add brisket to cooker; pour broth mixture over brisket. Cover and cook on LOW 6 to 8 hours or until brisket is tender.
- Preheat oven to 450°F. Remove brisket from slow cooker; shred using 2 forks. Return beef to slow cooker, stirring until combined.
- Divide soup among 3 ovenproof bowls. Sprinkle with cheeses.
- Place bowls on a rimmed baking sheet. Bake 5 minutes or until bubbly and cheeses are browned. Sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
408
|
408
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 30 | 30 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 849 | 849 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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