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The first thing that comes mind when I think of French Onion Soup is that cheesy crouton you put on top. Then I think of the cheese (again), and then onions, and then realize this can easily be made into a lower carb soup. My solution to the crouton was how about 'double' cheese? Oh yeah, cheese, and more cheese. In place of the crouton, just top the soup with Parmesan Crisps ( you know, those now popular baked cheesy crisps that you can easily find in your grocery store or online), and then heap on some Gruyere or Swiss cheese on top of the crisps. And there you go ... no bread, just cheese topping will do the trick. The crisps are there to help the Gruyere from sinking to the bottom, and they add more flavor.
I happen to have some delicious red onions in storage from my Main Street Farms CSA (Community-Supported Agriculture) which made a great tasting onion soup. That little extra bite that is provided from a red onion really adds an extra level on flavor to this soup.
And did you know red onions are great healthy food to eat! They provide health benefits to everyone. Onions do contain carbohydrates but in moderation they can very easily be added to your low carb diet.
French Red Onion Soup | Low Carb | Gluten-Free | Keto
Ingredients:
4 cups red onion, thinly sliced (can use any type of onion) 2 cloves garlic, minced
1 tablespoons olive oil
2 tablespoon butter
1 dried bay leaf
1/2 tsp dried thyme leaves (or 3 sprigs fresh thyme)
2 Tbsp brandy, white wine, or Dry Sherry (optional)
64 oz beef, chicken, or vegetable broth
a splash of Worcestershire sauce
salt and pepper to taste
Topping: Parmesan crisps (I like these) 12 ounces grated Gruyère or Swiss cheese
Directions:
1. Heat a large pot over medium heat for one minute. Add the oil and butter. Once it melts, add the sliced onions. Season with salt and pepper, then saute, stirring occasionally, until the onions are golden brown, about 20 minutes. Add in garlic and saute for 2 to 3 minutes.
2. Deglaze the pan with brandy, white wine, or dry sherry by adding it to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
3. Pour in the broth. Add bay leaf thyme. Simmer rapidly for 5 minutes. Turn the heat down to maintain a gently simmer. Cook 30-45 minutes. Remove bay leaves.
4. To serve, ladle the soup into oven-safe bowls or ramekins . Top with Parmesan crisp (5 or 6 crisps, depends on size of bowl/ramekins). Heap Gruyère cheese on top of the Parmesan crisps. Broil until cheese bubble and browns slightly.
Enjoy!
Nutritional Information:
Calories 280.1 Total Fat 17.7 g Total Carbohydrate 9.3 g Dietary Fiber 2.0 g Protein 21.1
Net Carbs 7.3 g