Weight Watchers Roasted Vidalia Onion And Garlic Soup Recipe Ww Recipes

Baked Vidalia onions balsamico Recipes WW USA

WEBSpread the onions evenly in a 9 x 13-inch baking dish; pour in the water. Drizzle with the oil and vinegar; sprinkle with the sugar, thyme, salt, and pepper. Cover and bake until …

1. Preheat the oven to 425ºF. Spread the onions evenly in a 9 x 13-inch baking dish; pour in the water. Drizzle with the oil and vinegar; sprinkle with the sugar, thyme, salt, and pepper. Cover and bake until tender, about 30 minutes.
2. Uncover and continue baking, adding water 1⁄4 cup at a time as needed to keep the onions moist, basting occasionally, until the onions are golden brown and caramelized, about 25 minutes. Garnish with the fresh thyme sprigs, if using. Yields 1/2 onion per serving.

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French onion and roasted garlic soup Recipes WW USA

WEBHeat the oil a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they turn golden and begin to caramelize, about 45 minutes. Squeeze …

1. Preheat the oven to 350°F. Wrap the garlic bulb in foil and bake until softened, about 45 minutes; let cool 10 minutes, then remove the foil. Cut the top off the garlic bulb and separate the cloves.
2. Heat the oil a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they turn golden and begin to caramelize, about 45 minutes. Squeeze the garlic pulp into the onions, discarding the peels; stir until fragrant, about 30 seconds. Stir in the Marsala and broth; bring to a boil. Reduce the heat and simmer gently, covered, 15 minutes. Serve, topped with the cheese.

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Classic French onion soup Recipes WW USA WeightWatchers

WEBAdd the broth, wine, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, until the flavors are blended, about 40 minutes. Preheat the oven to 450°F. …

1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Worcestershire sauce. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and golden, about 25 minutes.
2. Add the broth, wine, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, until the flavors are blended, about 40 minutes.
3. Preheat the oven to 450°F. Place 6 (10-ounce) ovenproof bowls on a jelly-roll pan. Place a slice of the toast in each soup bowl. Pour the soup gently over the bread and top each with a half slice of the cheese. Bake until the cheese is golden and the soup is bubbly, 10–15 minutes.
4. Yields generous 1 cup with bread and cheese per serving.

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