Keto French Onion Soup (Egg-Free)

Instructions

1. 1Slice the 3 large Yellow Onions thinly. In a large, heavy-bottomed pot or Dutch oven, melt the 4 tablespoons of Butter and 2 tablespoons of Olive Oil over medium heat, about 120°C. Add the sliced onions and cook, stirring occasionally, for 30-40 minutes, or until they are deeply golden brown and smell sweet. This slow cooking process is key to caramelizing the onions.
2. 2Pour in the 8 cups of Beef Broth, 1/2 cup of Dry Red Wine, 1 teaspoon of Thyme, 1 Bay Leaf, and 1 tablespoon of Worcestershire Sauce. Stir everything together and bring the mixture to a gentle simmer over medium-high heat, about 163°C.
3. 3Once simmering, reduce the heat to low, about 93°C, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld. Remove the Bay Leaf after 15 minutes.
4. 4Season the soup with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper. Stir well.
5. 5Preheat your broiler to high. Carefully ladle the hot soup into 4 oven-safe bowls.
6. 6If using, place 1 slice of Keto Bread in each bowl. Top each bowl generously with the about 113 g of Gruyère Cheese, ensuring it covers the bread and soup.
7. 7Place the oven-safe bowls on a baking sheet and carefully position them under the preheated broiler. Broil for 2-4 minutes, watching closely, until the Gruyère cheese is completely melted, bubbly, and lightly golden brown. Serve immediately while hot.

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