French onion soup is my ultimate favorite soup. The golden cheese, the soaked soft bread crispy in the edges, the cheese infused flavorful broth and the soft onions – simply lovely. With this recipe you can enjoy this bowl of heaven low-carb and gluten free.
Time: 2 hours
1 tablespoon butter
1 large onion, quartered then sliced
2 shallots, sliced
½ large red onion, sliced
1 clove of garlic, chopped
1 teaspoon dry oregano
½ teaspoon dry thyme
½ teaspoon pepper
2 pints (1 liter) homemade beef stock (or organic good quality store bought)
Melt the butter in a wide casserole over medium heat. Add onions and let it brown without getting burned. Add thyme, garlic, pepper and oregano. Add the beef stock and let the soup simmer for approximately 30 minutes. Salt to taste, but remember the cheese also adds a little salt.
While the soup is simmering bake the bread.
Low-carb and gluten free bread:
This recipe gives a bit more bread than you need, but you can serve it alongside the soup with good butter, or make some nice sandwiches later.
4 large organic eggs
1 pinch of salt
2 tablespoons milk
2 tablespoons melted butter
½ cup finely grind sesame seeds
¼ cup fat reduced almond flour
1 tablespoon coconut flour
1 tablespoon husk fiber
2 teaspoons baking powder
1 tablespoon sesame seeds for sprinkling on top
3,5 oz. (100 g) flavorful cheese, I used a mix of Parmesan and Jarlsberg
4-8 thin slices of bread
Preheat the oven to 300° F (150°C).
Whisk the eggs and salt until fluffy. Stir in finely grind sesame seeds, almond flour, coconut flour, milk and butter. Sprinkle in the husk fiber while you stir, then finally add and stir in the baking powder.
Put the batter in a small greased bread tin and bake for 25 minutes. Let the bread cool.
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