Name: Keto French Onion Soup
Yield: 1
Cuisine: French
Ingredients: 2 tbsp olive oil, plus more to brush toasts; 2 tbsp unsalted butter; 3 lb yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain; 0.5 tsp granulated erythritol; 2 item garlic cloves, minced; 120 ml dry sherry wine, or use dry vermouth or dry white wine; 1920 ml beef stock, or broth; 1 item bay leaf; 3 item sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme); 5.5 tsp salt, or to taste, divided; 0.5 tsp black pepper, or to taste; 12 slice baguette; 8 oz gruyere cheese, 1 1/2 cups shredded, divided

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Keto French Onion Soup

Keto French Onion Soup

Source

Ingredients:

2
tbsp
olive oil, plus more to brush toasts
2
tbsp
unsalted butter
3
lb
yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain
0.5
tsp
granulated erythritol
2
item
garlic cloves, minced
120
ml
dry sherry wine, or use dry vermouth or dry white wine
1920
ml
beef stock, or broth
1
item
bay leaf
3
item
sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme)
5.5
tsp
salt, or to taste, divided
0.5
tsp
black pepper, or to taste
12
slice
baguette
8
oz
gruyere cheese, 1 1/2 cups shredded, divided

Instructions:

Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.
Sprinkle the onions with 1/2 tsp erythritol which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.
Once onions are caramelized, add minced garlic and sauté another minute.
Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).
Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.
While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
Once the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.
Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.

2
tbsp
olive oil, plus more to brush toasts
2
tbsp
unsalted butter
3
lb
yellow onions, about 6 large onions, halved, peeled and thinly sliced with the grain
0.5
tsp
granulated erythritol
2
item
garlic cloves, minced
120
ml
dry sherry wine, or use dry vermouth or dry white wine
1920
ml
beef stock, or broth
1
item
bay leaf
3
item
sprigs fresh thyme, plus more to garnish (or 1/4 tsp dried thyme)
5.5
tsp
salt, or to taste, divided
0.5
tsp
black pepper, or to taste
12
slice
baguette
8
oz
gruyere cheese, 1 1/2 cups shredded, divided

Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).

In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add sliced onions and sauté uncovered, stirring occasionally for 10 minutes.

Sprinkle the onions with 1/2 tsp erythritol which will help the onions caramelize faster. Sauté uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.

Once onions are caramelized, add minced garlic and sauté another minute.

Add 1/2 cup sherry and deglaze the pot by scraping the bottom. Continue stirring until all of the sherry has cooked out (about 3 minutes over medium heat).

Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt. Partially cover and simmer for 30 minutes for the flavors to meld. Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.

While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.

Once the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.

Pour soup into warm bowls and sprinkle remaining cheese over the hot soup. Top with hot cheesy toasts then serve.

Keto French Onion Soup Keto French Onion Soup

Source

Ingredients:

Instructions:

Keto French Onion Soup

Keto French Onion Soup