February 22, 2015
So today where I live in Rochester, NY it was -8 degrees Fahrenheit when I woke up... that is WAY too cold! So naturally all I could think of making for you lovely's today was comfort food, and not just comfort food but one of my favorite kinds of comfort food... French Onion Soup! What's better than salty, savory broth topped with a crouton and melted bubbly cheese? Yeah I had a hard time thinking of anything else too. So here you guys go! Feel free to use any bread or cracker recipe of mine that is your personal favorite from either Club Angell or from my book Every Last Crumb for the croutons, as really anything would be super tasty paired with this soup! We used the Low Carb Honey "Wheat" Bagels as our croutons, however my 21 DSD Flatbread or Onion and Sesame Seed Crackers would both work great as well!
- 1/2 cup unsalted butter (1 stick)
- 4 medium onions, thinly sliced
- 2 garlic cloves, minced
- 1 tsp thyme
- 2 tsp salt
- 2 tsp black pepper
- 1 cup red wine
- 2 1/2 tbsp blanched
- 2 1/2 tbsp tapioca or arrowroot starch
- 8 cups beef broth
- 4-6 pieces of any grain free bread recipe you like from the blog like low carb honey "wheat" bagels, 21 DSD Flatbread, onion & sesame seed crackers or from your favorite bread recipe in Every Last Crumb!
- 1 cup shredded gruyere cheese
- Preheat the oven to 350 degrees.
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, thyme, salt and pepper and cook until the onio]ns are very soft and caramelized, about 25 minutes.
- Once the onions are VERY soft, add the wine, bring to a boil then reduce the heat and simmer until the all of the wine has evaporated, about 5 minutes.
- Reduce the heat to medium-low and to the onions add the and starch and stir to coat, and cook for 10 minutes.
- Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
- Arrange the sliced bread of your choice on a baking sheet, place into the preheated oven and allow them to toast for 7-10 minutes or until they are golden brown and crispy on the top. Remove from oven and set aside. SKIP this step if you use a cracker recipe for the croutons!
- Turn your oven on to a high broil.
- Ladle soup into 4-6 ramekins, top each with a toasted crouton or cracker, and top with cheese. Place them all on a baking sheet and carefully place under the broiler. Keep an eye on them as everyone's broilers vary, but about 5 minutes should do the trick. Carefully remove from the oven, place ramekins on heat safe plates and serve.