Total Time: 1 hour 30 minutes Yield: 8 servings
Ingredients:
For the soup:
3 tablespoons olive oil
2 tablespoons butter
4 cups thinly sliced yellow onions
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
1/3 cup dry white wine
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
3 bay leaves
2 cups water
8 cups beef stock (or vegetable stock for vegetarian)
1 tablespoon Worcestershire sauce (or coconut aminos for gluten free & vegetarian)
1 tablespoon granulated erythritol
8 slices Swiss or Gruyere cheese (to serve)
For the toppers:
1 batch Easy Keto Dough
2 tablespoons fresh thyme leaves or 1 bunch of thyme springs
Instructions:
To make the soup:
-Heat the oil and butter over low-medium heat in a large saucepan.
-Add the onions, salt, and pepper, and cook uncovered, stirring occasionally, for 30 minutes or until the onions are a deep golden brown.
-Add the garlic and cook for an additional 2 – 3 minutes, or until fragrant.
-Add the white wine, thyme leaves, and bay leaves, and cook for 5 minutes or until the liquid is reduced by half.
-Add the water, beef stock, Worcestershire sauce (or coconut aminos) and granulated erythritol (or other sugar sub) and simmer (not a rolling boil or you’ll have too much evaporation) uncovered over low to medium heat for 30 minutes.
-Remove the bay leaves, then taste and season with additional salt and pepper if desired. Keep warm until ready to serve, or refrigerate in an airtight container for up to 5 days. You can also freeze this for up to 3 months.