Ingredients
Equipment
Method
Soup Base
- Heat large pot over medium heat.
- Add olive oil and butter to the pot.
- Add all of the sliced onions to the pot and season with salt.
- Cook for approx 30 minutes, stirring every so often, to brown the onions.
- Once the onions are brown, add white wine to deglaze the pan (scrape up the brown bits from the bottom of the pan).
- Add 1/4 tsp of konjac flour or xanthum gum to onions and stir.
- Add beef broth and herbs to the pot and simmer for 20 minutes.
- Once the soup is done cooking, remove the bouquet garni (herbs). Divide the soup into bowls and enjoy!
Topping #1
- Sprinkle cheese into each bowl and serve as is.
Topping Option #2
- Toast keto bread and cut into small pieces (like croutons)! Divide toasted bread evenly into soup bowls.
- Top soup bowls with grated cheese and broil in the oven for a few minutes until cheese is melted and browned.
Topping Option #3
- Top soup with parmesan cheese crisps. If following this step it is recommended to skip the addition of Gruyère or Comté Cheese.
Notes
Low Carb Nutrition Information: (4 Servings)
- 226 Calories
- 18.1g Carbohydrates
- 3.4g Fiber
- 14.7g Fat
- 4.3g Protein
- 138 Calories
- 9.1g Carbohydrates
- 1.7g Fiber
- 9.8g Fat
- 2.5g Protein