French onion soup/"egg cups"

So I've been putsing around in the kitchen....here's what I made today.  Did not calculate nutrition info.

"Egg cups"
Yield:  15 individual servings
15 eggs (or egg beaters)
1/2 cup fat free 1/2 1/2
10 links low fat turkey sausage links, chopped or sliced small/thin
1/2 onion sliced thin
A few ounces deli ham, chopped
Salt/pepper to taste

Sautee onion, turkey sausage, and deli ham until slightly browned.  Let mixture cool slightly
Wisk together eggs, ff half and half, salt, pepper
Spray muffin tins with nonstick cooking spray
Pour into muffin tins, about 2/3 of the way full
Add a spoonful of the cooled meat/veggie mixture, bringing the egg mixture to right below "full"
Bake in a 350 oven until golden brown on top and sides and egg mixture is set.
Remove from tins and allow to cool.  Easy breakfast/snack to take on the go and reheat in microwave.
Can change veggies/meat and/or add cheese!

"Crock Pot French Onion Soup"
Yield:  A big pot of soup!
3 red onions, sliced very thin
3 white onions, sliced very thin
1 Tablespoon sugar (yes, I use real sugar in here...it helps the carmalization and 1TBS in a whole big pot of soup is negligible in my opinion.  Feel free to sub diabeti sweet or omit completely)
6 cans (14.5 ounce each) beef broth
1 tsp beef "base" (like bullion, but more intense)
A few good dashes of worscheshire (sp?) sauce
A couple of teaspoons fresh ground pepper
1-2 garlic cloves minced fine, or a teaspoon of pre minced garlic
Small pinch of red pepper
Small pinch of cumin
1/2 teaspoon dry thyme

Combine beef broth, beef base, worscheshire sauce, pepper, garlic, red pepper, cumin, thyme in a crock pot set on low for 8-10 hours (or high for 4-6 - it really won't make a difference)
Add 1/2 of ONE of the onions to the crock pot
In a heavy pan (I used my cast iron one) place the rest of the onions over medium heat and toss with some sugar and salt.
Allow to carmalize.  Depending on the size of your pan, this can take a long time and may need adjustment on heat.  You want them to slowly wilt down and brown evenly.  I filled my cast iron pan and "turned" the onions about every 15 mins or so until the whole batch was done.  I think it took about 40 mins total, but most of that was just letting it sit there, not requiring a whole lot of attention from me.
When the onions are thouroughly cooked, add to crock pot and allow to simmer for the rest of the time.

You can top with slices of toasted bread/crustini and melt some cheese over it in the broiler in individual servings, or eat as is.

Pam

Wow .......... just back from the gym and this is the first thing I see? They both sound AWESOME!! French onion soup is on Dave's top ten list!

I actually found a french onion soup mix that you jazz up .......... but this looks even better.

Thanks for posting. You won't believe how big my recipe file is ......... not including all the links I've saved.

Thanks Pam

sounds yummy! Thanks for sharing!!

You might want to try the "Cheesy Egg Bake" from my recipes from yesterday too - super easy and OMG was it good!!