keto french onion soup

Instructions

To make the soup:

1. Heat the oil and butter over low-medium heat in a large saucepan.
2. Add the onions, salt, and pepper, and cook uncovered, stirring occasionally, for 30 minutes or until the onions are a deep golden brown.
3. Add the garlic and cook for an additional 2 – 3 minutes, or until fragrant.
4. Add the white wine, thyme leaves, and bay leaves, and cook for 5 minutes or until the liquid is reduced by half.
5. Add the water, beef stock, Worcestershire sauce (or coconut aminos) and granulated erythritol (or other sugar sub) and simmer (not a rolling boil or you’ll have too much evaporation) uncovered over low to medium heat for 30 minutes.
6. Remove the bay leaves, then taste and season with additional salt and pepper if desired. Keep warm until ready to serve, or refrigerate in an airtight container for up to 5 days. You can also freeze this for up to 3 months.

For the toppers:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Divide the dough into 8 balls of equal size.
3. Press into 4 inch discs (or whatever size your preferred soup bowls will accommodate.)
4. Place the discs on a large parchment-lined baking sheet and press the thyme leaves or sprigs into the top of the dough.
5. Bake for 15 minutes or a light golden brown. Remove and cool before storing in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

To assemble and serve:

1. If cold, heat the soup in a pot or the microwave before ladling into the serving bowls.
2. Once hot, ladle the soup into oven proof bowls.
3. Top with a thyme crouton and a slice of the cheese.
4. Broil for 2 – 3 minutes, or until the cheese is melted slightly golden on top.
5. Serve hot.

Notes

Approximate net carbs = 10g for the soup with cheese and crouton.

Approximate net carbs for just the soup = 7g