If forgoing the crouton is just too saddening, make a keto waffle, cut it in fourths, and top with cheeses. Even without the crouton-waffle, this soup still delivers plenty of deep rich flavors. For the classic style, slice four pieces of bread from a French bread baguette, rub it with a piece of garlic, brush with olive oil, lightly toast under the broiler, place one on each crock, and top with the cheeses. Adapted from a recipe on Epicurious.com.
French Onion Soup (low carb)
4 servings // 459 calories, 8 net carbs
4 medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/4 cup extra virgin olive oil
3/4 cup dry white wine
4 cups (32-ounces) reduced-sodium beef broth (or mushroom broth)
1-1/2 cups water (If using mushroom broth, use it here, too)
1/2 teaspoon black pepper
1/2-pound piece Gruyère, Comte, or Emmental, shaved (or vegan cheese)
2 tablespoons Parmigiano-Reggiano, finely grated
Cook onions, thyme, bay leaves, and salt in olive oil in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
Discard bay leaves and thyme from soup and divide soup among crocks, then slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from an oven’s broiler heat until cheese is melted and bubbly, 1 to 2 minutes.