Recipes

[IamMrsG]

This is tonight's fare.  It is faster to make than French Onion Soup– but every bit as good. Cannot say which we like better.

Tuscan Onion Soup 

2 lbs. yellow onions
1 quart low-sodium chicken stock
1 quart low-sodium beef stock
1/4 cup olive oil
1/4 cup dry white wine
½ teaspoon black pepper
½ teaspoon sea salt (or to taste)
Italian bread in ½ inch slices
½ cup grated Parmesan cheese
3 Tablespoons fresh parsley, minced
2-4 cloves garlic

Combine beef and chicken stock in a stock pot. Blanch onions in stock until translucent. Strain stock and drain and reserve onions. Return stock to pan.

In a skillet, sauté onions in the olive oil until lightly browned, adding minced garlic during the last few minutes. Transfer onion and garlic to stock pot. Simmer for 20 minutes over low heat.

De-glaze the skillet with wine. Reduce wine mixture over low heat until volume is reduced by half, then add to stock. Season to taste with salt and pepper.

Toast both sides of bread on a grill or in a panini press. Rub a clove of garlic over toasted bread, if desired.

Place one slice bread at the bottom of each serving bowl. Pour soup over bread (leave one end of bread exposed for easier handling. Sprinkle with several tablespoons freshly grated Parmesan cheese and a pinch of minced parsley as a garnish.

[GinaV24]

That sounds great!  Thanks for sharing the recipe.

[I am still oxox]

Get rid of the bread and it might be low carb, with the bread it is not low carb sorry

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@IamMrsG wrote:

This is tonight's fare.  It is faster to make than French Onion Soup– but every bit as good. Cannot say which we like better.

Tuscan Onion Soup 

2 lbs. yellow onions
1 quart low-sodium chicken stock
1 quart low-sodium beef stock
1/4 cup olive oil
1/4 cup dry white wine
½ teaspoon black pepper
½ teaspoon sea salt (or to taste)
Italian bread in ½ inch slices
½ cup grated Parmesan cheese
3 Tablespoons fresh parsley, minced
2-4 cloves garlic

Combine beef and chicken stock in a stock pot. Blanch onions in stock until translucent. Strain stock and drain and reserve onions. Return stock to pan.

In a skillet, sauté onions until lightly browned, adding minced garlic during the last few minutes. Transfer onion and garlic to stock pot. Simmer for 20 minutes over low heat.

De-glaze the skillet with wine. Reduce wine mixture over low heat until volume is reduced by half, then add to stock. Season to taste with salt and pepper.

Toast both sides of bread on a grill or in a panini press. Rub a clove of garlic over toasted bread, if desired.

Place one slice bread at the bottom of each serving bowl. Pour soup over bread (leave one end of bread exposed for easier handling. Sprinkle with several tablespoons freshly grated Parmesan cheese and a pinch of minced parsley as a garnish.

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[IamMrsG]

@I am still oxox  My search shows that a small piece (which would fit into the bowl) has 12 grams of carbs. 

Edited to add Italian Bread

[luvsbulldogs]

@IamMrsG

Yum......sounds delicious!!!  I have printed it out and will be making it soon.  For those that watch their carbs all they have to do is leave out the bread.  Still would be delicious!

[IamMrsG]

@luvsbulldogs  I thought I'd better advise you I edited the recipe slightly.  To clarify the instructions, at "In a skillet, sauté onions..." I added, "in the olive oil."   I hope this helps.  

[luvsbulldogs]

@IamMrsG

Got it!!!  Thanks!