Hi Keto Friends!
Have you ever tasted something that brings you right back to your childhood or to a specific memory? Today we will be making a recipe that does just that for me. Now, I know for many people this recipe might be your Grandma’s lasagna or an “Elephant Ear” from the fair—but the dish that takes me right back to some of my favorite memories is French Onion Soup.
As some of you know, we don’t think believe that you have to sacrifice flavor just because you’re cooking low carb. Because onions do have carbs, we decided to just use one medium onion—but I promise, you will still have a delicious, fantastic flavor. When we took the first taste of this soup, replacing these bagels for the bread, I couldn’t believe how absolutely perfect they were. The bagel croutons held their form and the texture was just right, and I am beyond thrilled with the combination of cheeses we used for the soup!
What are some recipes that take you back to a special place to memory?! Let us know in the comments below! We hope you enjoy this recipe and don’t forget to like our video if you want more like these!
INGREDIENTS:
32 oz Beef Bone Broth
1 Yellow Onion
1 1/2 Tbsp Garlic
3 Tbsp Sherry (optional-if you’re unsure about using it, add 1 Tbsp at a time)
1 tsp Dried Thyme
Salt & Pepper to taste
**Thin Slim Foods Everything Bagel**
Provolone-1 slice per bowl
Mozzarella-about 1/4 c per bowl
Parmesan-about 1/4 c per bowl
Directions:
Heat olive oil and butter over medium heat. Once the butter has melted, add the garlic and cook for about two minutes (be sure to stir). Add onions and cook until tender and translucent (about five minutes-you don’t want the onions to brown). Add thyme, salt, pepper and sherry (if using). Let the flavors marry while adding the bone broth (regular beef broth would be fine or vegetable broth if you’re trying to make it vegetarian). Bring the broth to a boil, turn down to low heat to simmer, cover and let it sit for about 30 minutes. In the meantime, drizzle a generous amount of olive oil over the bagel (cut in half). Sprinkle with garlic salt. Broil on high until the top of the bagel starts to turn a golden brown. Slice the bagel into crouton size pieces. Place “bagel croutons” in an oven proof bowl and pour a generous amount of soup. Next, use about 1/4 c of mozzarella cheese (this time I used an Italian blend and it was perfect), one slice of provolone, and 1/4 c parmesan (we layered ours in that order). Place in the oven and broil on high until the cheese is brown and bubbly! Enjoy!