Low Carb Soups And Stews Recipes
French Onion Soup - Classic Recipe
This French Onion Soup - Classic Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this French Onion Soup - Classic Recipe, is that they can
all be seen as diet recipes in one form or another.
Others who enjoyed this French Onion Soup - Classic Recipe, also visited the following
sections::
French Onion Soup - Classic
Ingredients:
2 medium onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
4 cup beef broth
1 cup chicken or vegetable broth
2 tbsp sherry or white wine
1 tbsp worcestershire sauce
1 nutmeg, to taste
1 freshly-ground black pepper, to taste
2 oz grated parmesan cheese
6 slice mozarella cheese
6 slice very dry thin-sliced whole-wheat br
1 = (like pepperidge farm)
Instructions:
Preheat broiler to medium broil.
Heat olive oil in a large saucepan over medium heat till hot (don't allow
it to smoke!). Add butter and melt into oil. Lower heat to simmer. Add
onion and sauté, stirring occasionally, for 7 to 10 minutes until
transluscent and lightly golden.
Raise heat to medium-high and add broths, worcestershire sauce and sherry
or wine. Bring to a boil; then reduce heat back to simmer for 3 minutes.
Add parmesan, pepper (and salt if you like -- taste to see if you feel it
needs it). Simmer an additional 3 minutes.
Cut bread into circles the size of the soup bowls or ramekins you'll be
using and set aside.
Transfer soup to 6 bowls (flame-proof ramekins or Pyrex/Corning type
custard bowls), taking care to distribute onion content evenly. Carefully
float a bread circle on each filled bowl. Lay a slice of mozarella cheese
over each bowl allowing a little cheese to "wrap" over the edges of the
bowls.
Carefully sit each bowl in turn onto a cookie-sheet large enough to
accomodate all 6 bowls. Broil for approximalely 2 to 3 minutes until the
cheese is melted and lightly browned and melts/dribbles over sides of
bowls. Remove from broiler, sprinkle with Nutmeg as desired and serve.
This recipe yields 6 servings; 6.5 carb grams per serving. This carb count
assumes you will NOT be eating the bread circle (it's there to hold the
cheese -- peel the cheese back, remove and discard the bread). If you eat
the bread circle, the carb count is approx 13 grams per serving.
Comments: No thickening is used in this recipe, so broth will be somewhat
thin (though the cheese will add a bit of texture.) If you wish a thicker
soup, we recommend you use Xanthan Gum. To use the Xanthan, mix 1/4
teaspoon of the gum with 1/4 cup of the room temperature beef broth to
disolve before adding to mix.
Servings: 6
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