Ingredients
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¾ cup (6 ounces/170 g) Buttersalted
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½ cup (3 ounces/80 g yellow onionsSliced
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¼ cup (1½ ounces/40 g) green onionsSliced
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2 to 4 drops liquid stevia
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2 cloves garlicminced
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⅛ teaspoon guar gum or xanthan gum
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4 cups (32 fluid ounces/1 L) beef bone broth
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1 tablespoon apple cider vinegar
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1 to 2 sprigs fresh thyme
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1 bay leaf
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½ teaspoon Sea saltfine
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¼ teaspoon Ground black pepper
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2 (1¾-ounce/50-g) packages pork rinds
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½ cup (4 ounces/115 g) Gruyère cheeseshredded
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½ cup (2 ounces/55 g) Parmesan cheesegrated
Directions
Yield: 4 servings
There’s nothing warmer and more comforting in winter than a bowl of hot French onion soup with caramelized onions. Enjoy this version with keto “croutons”!
Ingredients:
¾ cup (6 ounces/170 g) salted butter
½ cup (3 ounces/80 g) sliced yellow onions
¼ cup (1½ ounces/40 g) sliced green onions
1 teaspoon erythritol, or 2 to 4 drops liquid stevia
2 cloves garlic, minced
⅛ teaspoon guar gum or xanthan gum
4 cups (32 fluid ounces/1 L) beef bone broth
1 tablespoon apple cider vinegar
1 to 2 sprigs fresh thyme
1 bay leaf
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 (1¾-ounce/50-g) packages pork rinds
½ cup (4 ounces/115 g) shredded Gruyère cheese
½ cup (2 ounces/55 g) grated Parmesan cheese
Directions:
- In a medium saucepan over medium-low heat, melt the butter. Add the yellow and green onions and cook for 8 to 10 minutes, until translucent. Add the erythritol and continue to cook, stirring frequently with a wooden spoon, until the onions brown, about 5 minutes.
- Add the garlic and guar gum and blend well, then add the broth, vinegar, thyme, bay leaf, salt, and pepper. Cover and simmer on low heat for about 20 minutes.
- Meanwhile, preheat the broiler. Cut each pork rind into 3 or 4 “croutons.”
- Divide the broth between 4 ovenproof bowls. Cover each bowl with one-quarter of the pork rinds and 2 tablespoons of each of the cheeses. Broil until the cheese is melted.
