Slow Cooker
French Onion Soup
Cranberry, Apple, and Walnut Salad
Ingredients
- 1 Tbsp butter
- 2 onions, halved and sliced
- 1 Tbsp whole wheat flour
- 2 tsp balsamic vinegar
- 3 Tbsp white wine (or use broth)
- 1 tsp dried thyme
- 2½ cups no-salt-added beef or vegetable broth
- 1 (4-oz) hoagie roll (preferably whole wheat), cut into 4 pieces and toasted
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Combine butter and onions in a 3-or 4-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 between 2 ovenproof bowls placed on a baking sheet; top each with 2 slices of bread, and sprinkle with cheese.
- Bake 5 minutes or until cheese is browned and bubbly.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 1 organic sweet red apple, chopped
- 2 Tbsp unsweetened dried cranberries
- 2 Tbsp chopped walnuts
- 2 tsp balsamic vinegar
- 1 tsp coarse-ground Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp olive oil
Side Dish Instructions
- Combine arugula, apple, cranberries, and nuts in a large bowl.
- Whisk together vinegar, mustard, honey, garlic, salt, and pepper in a small bowl; slowly add oil, whisking until blended.
- Pour dressing over salad; toss.
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