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  • Debbie

French Red Onion Soup | Low Carb | Gluten-Free | Keto

Updated: Jul 3, 2018

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 | Keto | Gluten-Free


French Red Onion Soup | Low Carb | Gluten-Free | Keto


Ingredients:

4 cups red onion, thinly sliced

2 tablespoons olive oil

1 tablespoon butter

2 bay leaves

1/2 tsp dried thyme leaves (or 3 sprigs fresh thyme)

2 Tbsp brandy or Dry Sherry (optional)

64 oz beef or vegetable broth

salt and pepper


12 ounces grated Gruyère for topping (or Swiss cheese)

Parmesan crisps for topping (I like these)


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.

2. Deglaze with brandy or dry sherry. By adding the brandy /dry sherry 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 beef broth. Add bay leaves and 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

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