Dairy-Free French Onion Soup (Keto)

Instructions

1. 1Prepare the 4 large Yellow Onions by slicing them thinly. Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the sliced onions and cook, stirring occasionally, for 30 to 40 minutes, until they are deeply caramelized and a rich brown color. If the onions start to burn, reduce the heat to medium-low.
2. 2Add the 2 cloves of minced Garlic and the 1 teaspoon of Thyme to the pot with the onions. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
3. 3Pour in the 1/2 cup of Dry Red Wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; these bits add a lot of flavor. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
4. 4Add the 8 cups of Beef Broth and the 1 Bay Leaf to the pot. Bring the soup to a simmer over medium-high heat (204.4°C / 200°C), then reduce the heat to low (93.33°C / 95°C) to maintain a gentle simmer. Cook for 20 minutes, allowing the flavors to meld.
5. 5Remove and discard the 1 Bay Leaf from the soup. Season the soup with the 1 teaspoon of Salt and the 0.5 teaspoon of Black Pepper. Stir well.
6. 6Preheat your broiler to high. Arrange the 4 slices of Keto Bread on a baking sheet. Sprinkle the 1/2 cup of Dairy-Free Parmesan evenly over the bread slices.
7. 7Place the baking sheet under the preheated broiler. Broil for 1-3 minutes, watching carefully, until the Dairy-Free Parmesan is melted and bubbly and the bread is lightly toasted. The exact time will depend on your broiler.
8. 8Carefully ladle the hot soup into 4 individual bowls. Top each bowl with one slice of the broiled Keto Bread.

Substitutions

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