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French Onion Soup

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Ingredients

¾ cup (6 ounces/170 g) Butter salted
½ cup (3 ounces/80 g yellow onions Sliced
¼ cup (1½ ounces/40 g) green onions Sliced
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 Sea salt fine
¼ teaspoon Ground black pepper
2 (1¾-ounce/50-g) packages pork rinds
½ cup (4 ounces/115 g) Gruyère cheese shredded
½ cup (2 ounces/55 g) Parmesan cheese grated

Nutritional information

48.8g
Fat
33.5g
Protein
5.8g
Carbs
0.5g
Fiber
589
Calories

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French Onion Soup

Day 5

Features:
    Cuisine:
    • Medium

    Ingredients

    Directions

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    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.

    Pooja

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