Ingredients:
- 2 tablespoons olive oil (30 ml)
- 4 large yellow onions, thinly sliced (about 4 cups sliced) (approximately 600g)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups beef broth (low-sodium preferred) (1.4 liters)
- 1 cup dry red wine (Cabernet Sauvignon or Merlot work well) (240 ml) (Optional)
- 2 tablespoons coconut aminos (or soy sauce for non-keto) (30 ml)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 4 slices keto-friendly bread (e.g., almond flour bread, cloud bread)
- 2 tablespoons olive oil, divided (30 ml)
- 1 clove garlic, minced (about 1/2 teaspoon)
- 4 ounces shredded Gruyère cheese (or Swiss cheese) (approximately 115g)
- 2 ounces shredded mozzarella cheese (approximately 57g)
Instructions:
- Heat olive oil in a Dutch oven over medium heat. Add onions, garlic, thyme, rosemary, and red pepper flakes (if using). Cook, stirring occasionally, until onions are deeply golden brown and caramelized (about 45-60 minutes).
- Add red wine (if using) to the pot and scrape up any browned bits from the bottom. Simmer for a few minutes to reduce slightly.
- Pour in beef broth, coconut aminos (or soy sauce), and add the bay leaf. Bring to a simmer, then reduce heat and simmer for at least 30 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Preheat oven to 350°F (175°C). In a small bowl, combine 1 tablespoon olive oil with minced garlic. Brush garlic oil mixture onto both sides of the keto bread slices. Cut into crouton-sized pieces and arrange on a baking sheet. Bake for 8-10 minutes, or until lightly toasted.
- Preheat broiler. Ladle soup into oven-safe bowls or ramekins. Top each bowl with keto croutons and a generous amount of shredded Gruyère and mozzarella cheese.
- Place bowls under the broiler and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let cool slightly before serving and remove bay leaf.