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Old 09-26-2009, 03:46 PM   #1
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French Onion Soup

Does anyone have a low carb french onion soup?
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Old 09-26-2009, 03:49 PM   #2
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I would love an LC version. I get this at my fave restaurant but I only eat the cheese off of it.
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Old 09-26-2009, 03:56 PM   #3
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let me know if you find one...how are you?
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Old 09-26-2009, 04:42 PM   #4
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Leave off the bread, of course. And the flour if you need to. It's only 1TB. This is so easy and so good!
(I use the canned Swanson Beef broth)

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Old 09-27-2009, 04:52 PM   #5
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Sounds like a good recipe--I love this soup!
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Old 09-27-2009, 05:02 PM   #6
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The basis is to saute the onions in butter for a good long while, then add beef stock or broth. Aside from onions being carby, it's a pretty simple/LC recipe as long as you leave off the bread.

Here's a Julia Child recipe. I think I may need to make this soon.

Julia Child French Onion Soup Recipe

I've also read that it's traditional for a shot of cognac to be added at the end.
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Old 09-27-2009, 09:25 PM   #7
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I sautee the onions and then add half chicken broth and half beef broth. Do not use the bread or cheese. The taste is very rich for something so simple. This soup always gives me a happy husband.

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Old 09-28-2009, 08:58 AM   #8
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What would be the reason not to use the cheese?
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Old 09-28-2009, 09:07 AM   #9
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Perdita,

I have a typo above. I just meant that since I'm not using the bread, I also leave off the cheese...not saying anyone else needs to do that.

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Old 09-28-2009, 09:40 AM   #10
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I made Barb's soup yesterday. It was awesome! I didn't have swiss or (yummmm) Gruyere, so I used mozzarella, and it turned out surprisingly well.

Discussion with DH:
"What are you cooking that smells so good?"
"French Onion Soup."
"Can you have that?"
"Yeah, why not?"
"Isn't there corn starch and stuff?"
"No, just onions."
"I've never seen actual onions in those packets."
"Ummm... real onions. No packet."
"Real onions? You mean you're making it from scratch?"
"Yes, I'm making everything from scratch now."

He liked it.
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Old 09-28-2009, 09:46 AM   #11
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Originally Posted by Joy-FL View Post
I made Barb's soup yesterday. It was awesome! I didn't have swiss or (yummmm) Gruyere, so I used mozzarella, and it turned out surprisingly well.

Discussion with DH:
"What are you cooking that smells so good?"
"French Onion Soup."
"Can you have that?"
"Yeah, why not?"
"Isn't there corn starch and stuff?"
"No, just onions."
"I've never seen actual onions in those packets."
"Ummm... real onions. No packet."
"Real onions? You mean you're making it from scratch?"

"Yes, I'm making everything from scratch now."

He liked it.
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Old 09-28-2009, 09:59 AM   #12
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I make it like the recipe above but no flour and I cook it down so that it thickens up more.

Then I put a big baked portobello mushoom cap on top and smother it with cheese and run it under the broiler.

Who needs bread?
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Old 09-28-2009, 10:36 AM   #13
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Originally Posted by jo2621 View Post
I make it like the recipe above but no flour and I cook it down so that it thickens up more.

Then I put a big baked portobello mushoom cap on top and smother it with cheese and run it under the broiler.

Who needs bread?
OMG. What a great idea!!!

Joy, I'm so glad you enjoyed it. It's one of my favorite soups!

Oh and I forgot. I put it in under the broiler, not the oven at the end also. I like my cheese to get a bit brown.
*note to self. Must get some portobello mushrooms* mmmmmmmmmmmm

Last edited by BarbDe; 09-28-2009 at 10:38 AM..
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Old 09-30-2009, 10:01 AM   #14
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I have a real quickie onion soup that we really like. I use one can of Campbell Beef Consume, one can of water and some dehydrated onion flakes. Heat and let simmer for about ten minutes. I put a slice of two of Swiss Cheese in the bottom of a soup bowl and then ladle in the soup. Also have added a few sprinkles of grated Parmesan cheese when ready to serve. Taste like the real thing. You could also do the cheese on the top and bake, i never tried doing that.
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Old 09-30-2009, 11:58 AM   #15
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Nice shares people!
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Old 10-01-2009, 03:36 PM   #16
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I found another version of Julia Childs French Onion Soup...looks so good!! Just leave out the bread

Soupe à L’oignon Gratinée – French Onion Soup

The key to French Onion soup is the slow cooking of the onions in butter and oil, followed by a long, slow simmering in stock. This helps them to develop the rich flavor this soup is known for.

6-8 servings

Ingredients:

5 cups thinly sliced yellow onions

3 tablespoons butter

1 tablespoon oil

1 teaspoon salt

1/4 teaspoon sugar

3 tablespoons flour

2 quarts beef stock, boiling

1/2 cup dry white wine

salt and pepper to taste

3 tablespoons cognac

4-6 rounds of hard-toasted French bread

1-2 cups grated Swiss or Parmesan cheese

Directions:

1) Cook the onions slowly in the butter and oil in a covered saucepan for 15 minutes. Uncover, raise heat to medium and stir in the salt and sugar. The sugar will help the onions to brown. Cook for 30-40 minutes, stirring frequently, until the onions have turned a deep golden brown.

2) Sprinkle in the flour and stir over heat for 3 minutes. Off heat, blend in the stock. Add the wine and season to taste. Simmer partially covered for another 30-40 minutes or more, skimming if needed. Correct seasonings.

3) Just before serving, stir in the cognac. Place rounds of bread in soup bowls or a tureen and pour soup on top. Sprinkle with grated cheese and brown under a hot broiler until golden and bubbly. Serve immediately.
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Old 10-02-2009, 11:09 AM   #17
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Quote:
Originally Posted by jo2621 View Post
I make it like the recipe above but no flour and I cook it down so that it thickens up more.

Then I put a big baked portobello mushoom cap on top and smother it with cheese and run it under the broiler.

Who needs bread?
Great idea!!!!!
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Old 10-02-2009, 01:45 PM   #18
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I made this (or a version thereof) a few days ago. No flour, NO Tabasco sauce (it's not the heat, I can't stand the taste).
I used 3 onions (cooked soft in butter & olive oil), 2 cans chicken broth, 2 tsp beef concentrate (paste in a jar), some dehydrated garlic (I didn't have any fresh, or would have used that) and probably 4 cups water. Cooked several hours in a crock pot. Yumm!!! Been good on these chilly evenings!
I've been having it for supper every night.
Yesterday at lunch I made fried cabbage. I took the leftovers from that and added to the soup (adding more water). Very good!
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Old 10-02-2009, 07:23 PM   #19
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my version

Fresh stocks are the best, but I don't always have them on hand. It's the mix of chicken and beef broth that makes it very flavorful.


*3 large sweet onions, cut in half and thinly sliced

* 2 (14 1/2 ounce) cans chicken broth

* 2 (14 1/2 ounce) cans beef broth
* 4 tablespoons freshly grated/shredded parmesan cheese or romano cheese or asiago cheese, divided
* 8 slices thin provolone cheese (round works best)
* 8 slices thin swiss cheese
* 2 tablespoons olive oil or butter
* 1 dash dry sherry

Directions


1 Cut onions in half, then thinly slice.

2 In a large sauce pot, heat oil and add onions, medium high heat.

3 Saute onions for about 20 minutes, until limp and golden brown in color.

4 Add all four cans of broth and heat to boiling, about 5-8 minutes.

5 Add a splash of sherry if desired, turn off heat.

6 Put oven on broil cycle.

7 Place 4 soup crocks or oven prof bowls in a shallow baking pan and ladle onion sherry broth mixture evenly among 4 crocks; the pan will prevent spillover in your oven and make it easier to transport the hot crocks.

8 You will want this almost to the top of the crock.

9 Add one TBS of grated cheese to broth mixture in each crock and stir gently.

10 Place two slices of provolone and two slices swiss atop each crock.

11 Carefully use baking pan to transport the crocks to your broiler unit, closest to the heat unit.

12 Broil the crocks in the pan until the cheese is golden brown and bubbly, anywhere from 5-10 minutes. Serve and enjoy, don't burn roof of mouth!!
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Old 01-26-2010, 11:29 PM   #20
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i think the soup is calling my name. sue
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Old 01-28-2010, 06:45 AM   #21
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Ohhh, thanks for bumping this up! I think that will be on the menu for tomorrow!!
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Old 11-01-2014, 08:35 AM   #22
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Bumping so I can make this! I love French Onion Soup.
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Old 11-01-2014, 11:34 AM   #23
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I've been using Great Low Carb Bread Co. rolls for any recipes where my low carb bread used to get spongy and icky. Their hamburger buns can be sliced into 3 slices, and dried out in a warm oven. One of those makes a great crouton for french onion soup and is less than 1 carb. You could probably use their onion pockets for it too.

I also cut and dry the hamburger buns this way to make stuffing, and it's been turning out great! I make it a little drier than I used to, because if it's excessively moist it still seems just a little spongy to me. It's very good though and the closest to old fashioned stuffing I've gotten.
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Old 11-10-2014, 09:57 PM   #24
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Great Thread Revival

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Old 11-11-2014, 05:43 AM   #25
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These recipes sound so good. Gonna dig out my crockpot right now. Onion soup for dinner tonight.
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Old 11-11-2014, 10:35 AM   #26
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making this tonight!
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Old 11-12-2014, 11:48 AM   #27
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Made barbde's posted crockpot version last night. It was delicious. Used 1/3 of lc bread company's Hamburger bun that clues suggested. Also used mnlisab's' suggestion of splash of sherry in crockpot and 1 T grated parm in each bowl. Topped my bowl with two slices of Havarti. Can't wait to have it again tonight. Thanks ladies for recipes and suggestions.
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