French Onion Soup
My husband and I have really dug deep to be creative during this quarantine to come up with dishes to make for dinners during the week. So, after the Easter weekend, we knew that we had to go grocery shopping for the week and get back on our low carb diet. To keep dinner interesting, I came up with a Low Carb Dish Around the World Challenge. The challenge consisted of making five dishes from five different countries for the week. Then, the other remaining two days, we could order in to support our local restaurants.
French Onion Soup was what we made on our third day of the Low Carb Dish Around the World Challenge. Since my husband and I are both working from home, we could make and let our soup develop a deep rich flavor for most of the day. I highly recommend making this dish when you can devote hours for your soup to meld and simmer for a minimum of five hours.
Fun Fact #1: French Onion Soup is just called Onion Soup in France, haha! That totally makes sense.
Fun Fact #2: Onion Soup to the French is like Chicken Noodle Soup to Americans.
Ingredients:
3lbs of Your Favorite Type of Onions
(In this recipe, we used (1) Vidalia, (1) Red Onion, and (1) Yellow Onion)1 Stick of Butter
1/4 Cup of Olive Oil
1/2 Cup White Wine
Optional: 1/4 Cognac
48oz of Organic Beef Stock
Salt and Pepper to Taste
Optional: Slice of Bread with Swiss Cheese Slice for each bowl.
(Since we are on a low carb diet, we used Low Carb Keto Almond Bread.)
Dutch Oven or Large Pot
Serves: 4 People
Prep Time: 10 Minutes
Cook Time: 5-8 Hours
Directions:
Slice all your onions length-wise. In a large pot or Dutch Oven, heat butter and olive oil on Medium-High heat. Add sliced onions to your pot with olive oil and melted butter. Stir onions occasionally for about 3 hours until your onions soften and turn a nice caramel color. (Tip: Lower heat if needed during this time and follow Step 2.)
At about halfway through your 3 hours, add in your white wine and cognac to your onions. Continue to stir and cook for the additional hour and a half.
After 3 hours, add your beef stock to your softened onions, mix, and cook for another 2 hours or so on Medium-Low heat.
Optional Step: When you’re ready to serve, cut edges of your bread slices, then slather your bread in ghee or butter. Place bread slices on an aluminum tray in your oven broiler on High. Be sure to check EVERY 30 seconds for desired toasted consistency. Add your swiss cheese on top of your toasted bread slices and place bread with your Swiss cheese slice back in the broiler for another 30 seconds to 1 minute until your cheese melts and toasts nicely on your bread.
(Tip: It is imperative to check bread in your broiler every 30 seconds as the broiler heats very quickly and can char your bread.)Serve your onion soup in individual bowls and top with your toasted melted Swiss bread. Amusez-vous!