French Onion Soup - Sorbonne Recipe - Cooking Index
French Onion Soup - Sorbonne Recipe - Cooking Index
Flour?! Yes, flour. Such a small amount is used here that we need worry little about its contribution to the carb count. However, if you are keeping things exceptionally strict, you may use full-fat soy flour, or for ZERO carbs, you can use Xanthan Gum. To use the Xanthan, mix 1/4 teaspoon of the gum with 1/4 cup of the room temperature beef broth to disolve before adding to mix. With Xanthan Gum, soup is 3.5 grams per serving. With soy flour, it's 4.5 grams per serving.
Courses: Soup| 6 | Onions (small) | |
| 3 tablespoons | 45ml | Butter |
| 1 teaspoon | 5ml | Flour |
| 6 cups | 1422ml | Beef broth |
| 1/2 cup | 118ml | Very dry white wine or vermouth |
| 1 tablespoon | 15ml | Cognac - (optional) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Grated Swiss Emmenthal cheese |
| Grated parmesan cheese - (fresh is best!) |
Slice the onions very thin. Saute them in the butter until lightly browned. Mix in the flour and cook for 2 to 3 minutes more. Stir in the beef broth, wine and Cognac. Season to taste with salt and pepper.
Gently simmer the soup for 15 to 20 minutes. Add the Swiss cheese and continue simmering until the cheese melts. Stir frequently while cheese is melting.
When serving, sprinkle each serving with grated Parmesan Cheese.
This recipe yields 8 servings; 5 carb grams per serving.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.