• Cheyenne Crennan

Easy, Low-Carb French Onion Soup

I didn't like French onion soup until I was well into adulthood. I guess I couldn't appreciate all of flavors blending together compared to the taste of mozzarella sticks and chicken tenders.



It started slow with spinach and artichoke dip, then blossomed slowly into fancy soups. However, I have to say the name is not as intimidating at the taste. Slow seared onion in butter and olive oil, then beef broth and Swiss cheese melted over the top. HOW can you go wrong?



Well, you could burn it, but I will tell you its very hard to burn the soup or the cheese, The onions you could, so easy on the heat while you cook the onions.


You can add alcohol to it. You can have a big crunchy pieces of bread in it. You can have it with a meal or it can be your meal. It's very versatile, and it's very hearty.



Sautee a fork-ton (The Good Place pun) thinly sliced onion. Those onions can be white, yellow, red, it's all up to you. I don't like the red onion for a French onion soup, but if you do, do you. I also prefer gruyere to be melted over the top, but that's not what I would've done for my first rodeo, so today we use Swiss.



Thin sliced white onion, Swiss cheese and chardonnay. These are my demands.



And for a real surprise we aren't using a crouton or a bread bowl, this baby is low carb and we're putting nutmeg in it. And we like it that way.



You can add bread if you want to. You can also try using buttery chardonnay. Soup is so flexible. I love soup.


INGREDIENTS:

(this recipe serves 2-3 people, depending on how much you plan to eat at once)


2-3 thinly sliced white or yellow onion

4 CUPS beef broth

8 TBSP butter

2 TBSP olive oil

1 CUP chardonnay

swiss cheese

2 garlic cloves, crushed

1/2 TBSP driedthyme

1 TSP nutmeg

salt + pepper to taste


(a slice of toasted French bread, for the carbs if you want them)


DIRECTIONS:

  1. thinly slice 2-3 medium sized onions

  2. pour olive oil into a deep bottom pan or a pot, and heat on LOW/MEDIUM

  3. after about 5 minutes as the oil heats up, add the butter, let it melt slow

  4. toss in the sliced onions, reduce the heat and cook them for 45 minutes to an hour on LOW, until they get nice and golden brown, stirring every 5 minutes, do not burn them or let them stick (optional: add a TBSP of flour to thicken, stir and cook for 2 more minutes)

  5. pour in the beef broth, add in the seasonings, stir and bring it to a boil

  6. transfer the onion soup from the large pan or pot to smaller, oven-safe dishes

  7. layer Swiss (or cheese on choice) over the top of the oven-safe dish (add the crunchy French bread before the cheese right on top of the soup if you choose)

  8. broil on low and watch carefully until the cheese begins to brown and bubble

  9. serve as an appetizer or a full meal

  10. enjoy!

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