French Onion Soup

LOW CARB FRENCH ONION SOUP

 

 

Servings 10

Net carbohydrates   10g per serving

 

 

Notes:

1-Even though you are used to eating this dish at a restaurant, it is easy and inexpensive to prepare at home. It just takes a little time (about 1 hour and 15 min)

2-This recipe makes about 3 ½quarts of soup. I freeze it to have on hand whenever a meal needs a little more volume.

3- If you are Gluten free, eliminate the flour from the recipe. Use Gluten free bread or a rice cake in place of the muffin.

4- Most soups are best made a day ahead. (NOT INCLUDING THE ENGLISH MUFFIN OR CHEESES)

It takes about 15-20 minutes to darken the onions.

5 pounds of sliced onions
5 pounds of sliced onions

5 – pounds onions (I like to mix yellow, Vidalia, and red) 5 – Tbsp. olive oil

3 – Tbsp. Butter

3 – Tbsp. Flour 2-3 – cloves garlic, crushed

2 – quarts chicken stock *

1 – quart beef stock*

½ cup dry red wine or dry sherry (optional…I suppose)

1 – tsp. dry tarragon or herbs de Provence

salt to taste**

½ -tsp. fresh ground pepper

2 – tsp. Dijon Mustard

½ THOMAS’ LIGHT English muffin, toasted

butter for muffins

½ cup –  Shredded Swiss cheese

¼ cup – Grated Parmesan cheese

* Homemade is always best but a good quality canned or boxed does work really well.

** The longer this cooks, the saltier it gets. Hence the restaurant phrase “the onion soup needs the hose”

HOW I PREPARE THE RECIPE:

 

Reserve 2 or 3 onions. Slice the remaining onions into ¼ inch slices (TRICK:  Get big onions for less cutting). Over medium high heat melt the oil and butter in a large stock pot. Add the onions and toss to coat. Cover and reduce heat to medium and cook for 8-10 minutes until the onions have wilted. Raise heat to medium high and cook stirring regularly if not constantly, until the onions are dark but not burnt (Chef’s note: They should be the color of tan leather and have reduced in volume by about 2/3). Add the garlic and flour. Cook for one minute to get rid of the “raw” flour taste. Add the salt, pepper, tarragon, or herbs de Provence, and mustard and stir to combine. Slowly add the chicken and beef stocks, stirring to avoid lumps. Add the red wine or sherry and reduce heat Simmer for 20 minutes. Slice the reserved onions and add into the soup as it cools down. This adds a little crunch to an otherwise “soft” soup.

 

To serve:

Preheat oven to 400

Reheat soup in a sauce pan.

Sprinkle a little of each cheese on the bottom of the dish. Slowly ladle the soup into the dish. Top with the toasted muffin half and more cheese*. Bake on a baking pan in the preheated oven until browned and bubbly.

* You can just use a slice of Swiss cheese to top off the bowl if you prefer.