French Onion Soup with Cheesy Croutons
This soup is the perfect excuse to try out a cheesy low-carb bread
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 1:35 hours
3 Tbsp (45 ml) mascarpone
1 ½ C (375 ml / 150 g) cheddar cheese, grated
1 tsp (5 ml) garlic, crushed
1 C (250 ml / 110 g) almond flour
½ tsp (2.5 ml) fine salt
1 Tbsp (15 ml) psyllium husk
4 (850 g) large onions, halved and thinly sliced
½ tsp (2.5 ml) salt
1 Tbsp (15 ml) honey
½ C (125 ml) white wine / vegetable stock
6 C (1.5 L) beef stock
salt and pepper
1 C ( 250 ml / 40 g) Gruyere cheese, grated
Preheat the oven to 190 °C. Grease a 20 x 8 cm loaf tin with non-stick cooking spray.
Place the cream, mascarpone, cheddar cheese and garlic in a small saucepan over the lowest heat possible. Gently melt, while continuously stirring, until smooth. Remove from the heat.
Place in a food processor and add the almond flour, egg and salt. Blend until smooth. Stir in the psyllium husk.
Spoon the mixture into the tin and smooth out the top. Bake for 25-30 minutes until golden and cooked through. Don’t be alarmed as the bread doesn’t rise and will be quite dense – perfect for low carb croutons. Once cooled, slice and then cut into small blocks.
Melt the butter in a heavy-based saucepan. Add the sliced onions and cook covered for 15 minutes over a low heat. Turn the heat up a notch and add the salt and honey. Cook, stirring continuously, for 30 minutes until the onions are tender and golden. Add the wine/vegetable stock and beef stock and cook for a further 15 minutes. Season to taste.
To serve, preheat the oven grill. Ladle the soup into serving bowls; add a few blocks of bread and then a good helping of the grated Gruyere cheese. Place under the grill for a minute or so until the cheese has melted. Keep an eye on it while grilling as it browns very quickly.
Tip: If there is bread left over, keep it for the next day. Simply fry each slice in a warm pan to crisp up.