Slow Cooker French Onion Potatoes Directions:
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Place the raw potato wedges evenly in the bottom of a 6-quart slow cooker.
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Heat a large skillet over medium heat and melt the butter with the olive oil.
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Add the sliced onions, salt, and black pepper. Cook, stirring frequently, until deeply golden and caramelized, 25 minutes.
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Stir in the garlic and thyme and cook for 1 minute until fragrant.
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Pour the beef broth and Worcestershire sauce into the skillet, scraping the bottom to release browned bits.
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Add the bay leaf if using and simmer for 2 minutes.
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Carefully pour the hot onion mixture evenly over the potatoes in the slow cooker.
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Cover and cook on LOW for 4.5 hours or on HIGH for 2.5 hours, until potatoes are fork-tender but intact.
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Remove the bay leaf, gently toss, and adjust seasoning if needed.
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If desired, sprinkle with cheese, cover for 5 minutes to melt, and garnish with parsley before serving.
WW Points Calculation
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Potatoes, 2 1/2 lb: 0.00
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Unsalted butter, 1 tbsp: 6.00
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Olive oil, 1 tbsp: 5.00
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Yellow onions, 3 large: 0.00
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Garlic, thyme: 0.00
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Low-sodium beef broth, 1 1/2 cups: 0.00
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Worcestershire sauce, 1 tbsp: 1.00
Points Information:
Total Points: 12.00
Servings: 6 servings (about 1 1/4 cups per serving)
Points per serving: 2.00
Nutrition Information
Calories: 190
Fat: 7 g
Protein: 4 g
Carbohydrates: 29 g
Sugar: 4 g
Sodium: 420 mg
I'm waiting for your comments! Enjoy!
