Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sautee onions until broth is completely evaporated, and onions begin to caramelize.
Add the rest of the ingredients (except for the parmesan and swiss cheese) to the crockpot and add onions. Turn crockpot on high for 4 hours, or on low for 8 hours, or overnight.
When ready to serve, sprinkle parmesan cheese in the soup, and ladle soup into an oven (or microwave safe) bowl, and add a piece of swiss cheese on top. Place in oven preheated to low broil and place soup in oven to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown. Alternatively, you could microwave the soup for 1-3 minutes, or until the cheese is melty! Enjoy!
|2||Large yellow onions, peeled and thinly sliced|
|1/2 tsp||Garlic powder|
|2 pkts||Stevia or 1 tbs sugar substitute of choice|
|8 cups (2-32oz containers)||Organic beef broth|
|4 tbs||Grated parmesan cheese|
|8||Slices ultra thin swiss cheese|
|1/2 tsp||Dried thyme|
|2 tbs||Balsamic vinegar or worcestershire Sauce|
|Pinch||Salt and Pepper (or to taste)|
|1 1/2 cup Servings (Makes 12 cups total)||8|
|Saturated Fat||3 g|
|WWP+: (per serving)||2|
|SmartPoints™: (per serving)||2|