This classic french onion soup is my husbands favourite and he is delighted when it is on the menu at home.
I like to use the large brown onions as it helps reduce the peeling as compared to the smaller ones.
Make sure you have a sharp, heavy knife and use a slicing motion to help avoid too many onion tears. Hopefully you won’t have to resort to goggles.
However, once that part is over and the onions are added to the butter, avocado oil and very gently simmering, the hard work is over. The rest is just keeping the onions on low heat and cooking until clear and soft, not brown. Garlic helps to add more flavour, and of course it is good for you.
A good quality stock adds to the depth of flavour. It does not contain the sugar and additives as in commercially bought powdered stocks, however, you will need to check the salt to taste. If you can make your own homemade stock, that would be even better.
A delicious, warming and nourishing soup with a traditional flavour, but with a low carb twist.
- 6 onions, brown 150g each
- 50 g butter
- 2 tbsp avocado oil
- 2 tsp sweetener Erythritol
- 2 cloves garlic, crushed
- 8 cups beef stock
- 2 sprigs fresh thyme or 1/2 tsp dried
- 1/4 cup brandy or dry sherry
- 2 tbsp black pepper, ground
- 1 - 2 tsp salt, to taste
- 6 slices low carb bread
- 150 g Gruyere, grated
Melt butter and avocado oil in a large, heavy bottomed-pan on low to medium heat. Add the onions and stir often until softened and transparent. This may take about 20 minutes. Do not brown. Add garlic and sweetener. Cook another 5 minutes.
Add brandy to deglaze and then the beef stock, thyme, pepper and salt.
Bring to a gentle simmer, cover and cook a further 20 - 30 minutes.
Turn the oven onto grill. Toast the low carb bread and spread with butter.
Warm the oven-proof bowls, fill with the hot onion soup and top with the toasted low carb bread spread with butter. Place the bread on top of the soup and cover with the grated Gruyere cheese. Grill until bubbly and slightly brown.