French Onion Soup
Serves 6

Hearty, savory, and filling. This lower carb take on the beloved classic starter retains all the stringy cheesy enjoyment of the original. It makes a great beginning to dinner or stands alone paired with a salad or wrap for lunch.

Ingredients
3 tablespoons unsalted butter
3 medium yellow onions, thinly sliced
1 cup dry white wine¹
6 cups beef broth
Bouquet garni (3-4 parsley stems, 1 bay leaf, 1 sprig thyme, tied)
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 slices low carb bread, trimmed
1 ½ cups grated Gruyere cheese

Directions

1. In a large saucepan, melt the butter over medium high heat until it foams; add onions and sauté briefly. When the onions give up their moisture, reduce heat to medium and continue to cook, stirring occasionally, until they reach a dark golden brown. Do not allow them to burn!
2. Add the wine and continue to cook the onions until the wine evaporates completely.
3. Add the broth and bring slowly to a boil, add the bouquet garni, reduce to a simmer and continue to cook until the total volume of soup is reduced to approximately 5 cups, about 45 minutes.
4. Meanwhile, trim the slices of low carb bread to generally fit your soup bowl and toast them in a slow (200 degree) oven until dry. Save the trimmings in a zip freezer bag to make low carb bread crumbs.
5. Ladle soup equally into 6 ovenproof soup bowls. Place the bowls on a baking sheet for ease of moving.
6. Top each bowl with a slice of toasted bread and ¼ cup of grated cheese.
7. Slip them under the broiler for about 2 minutes to melt the cheese.
8. Serve immediately.