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Low Carb French Onion Soup:


2 medium white onions, sliced thin on a mandolin
1 Tbs butter
1 Tbs olive oil
1/2 tsp salt
5 grinds black pepper
1/2 tsp garlic paste
32 ounces unsalted beef stock
1 bay leaf
salt and pepper to taste
4 slices provolone cheese, sliced thick


Saute onions in butter and olive oil over low heat with salt and pepper until browned (about 30 minutes). Add the garlic paste and cook for a minute or two. Add the beef stock and a bay leaf and bring to a boil. Reduce heat and simmer for 20 minutes. Add salt and pepper to taste. Ladle into oven safe soup bowls and put on a tray. Place one piece of provolone inside the bowl and broil in the oven for a minute or until it melts. Remove from the oven and place on serving plate. Place an additional piece of provolone on the top and use a kitchen blow torch to quickly melt the cheese on top and serve immediately.

Here is the set of 4 soup bowls pictured that I use. Really nice and I've had them for years and never had to replace one!

Serves 4.

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