Lower Carb French Onion Soup
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2-3 large sweet onions, cut in half and thinly sliced
- 2 (822.13 g) can chicken broth
- 2 (822.13 g) can beef broth
- 59.16 59.16 ml romano cheese or 59.16 ml asiago cheese, divided
- 8 slice thin provolone cheese (round works best)
- 8 slice thin swiss cheese
- 29.58 ml olive oil or 29.58 ml canola oil
- 0.25 ml dry sherry
directions
- Cut onions in half, then thinly slice.
- In a large sauce pot, heat oil and add onions, medium high heat.
- Saute onions for about 20 minutes, until limp and golden brown in color.
- Add all four cans of broth and heat to boiling, about 5-8 minutes.
- Add a splash of sherry if desired, turn off heat.
- Put oven on broil cycle.
- Place 4 soup crocks in a baking pan and ladle onion sherry broth mixture evenly among 4 crocks; the pan will prevent spillover in your oven and make it easier to transport the hot crocks.
- You will want this almost to the top of the crock.
- Add one TBS of grated cheese to broth mixture in each crock and stir gently.
- Place two slices of provolone and two slices swiss atop each crock.
- Carefully use baking pan to transport the crocks to your broiler unit, closest to the heat unit.
- Broil the crocks in the pan until the cheese is golden brown and bubbly, anywhere from 5-10 minutes.
- Serve crocks on separate plates.
- For carbers, you can add a thick slice of toasted bread to the soup, before the sliced cheeses go on, just adjust the amount of broth mixture to each crock.
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RECIPE SUBMITTED BY
MNLisaB
United States