Best Caramelized Onion Soup Au Gratin Low Carb But You Wont Notice Recipes

Caramelized Onion Soup Au Gratin (Low Carb, but You Won't Notice image

Provided by Julesong

Categories Vegetable

Time 45m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 cup chopped onion
1 tablespoon shallot, minced
3 tablespoons butter
1 (1 g) packet Splenda sugar substitute
1 cup beef broth
1/2 ounce dry sherry
1 slice wasa
2 ounces shredded gruyere cheese

Steps:

In a 3- to 4-quart pan, combine onion, shallots, butter, and Splenda over medium heat.
Cook, stirring often, until onion is slightly caramelized and tastes very sweet, about 35 minutes.
(If onion begins to brown too quickly, reduce heat to medium-low.) To pan, add broth and sherry.
Bring to a simmer over medium-high heat.
Pour soup into ovenproof bowl.
Top with Wasa and cheese.
Place bowl on baking sheet; broil 6 inches from heat until cheese is bubbling and lightly browned, about 3 minutes.

Loooozeeana Spicy Caramelized Onion Soup image

Provided by COOKGIRl

Categories Onions

Time 40m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 11

3 medium onions, thinly sliced (about 2 1/2 cups)
2 teaspoons cajun seasoning, to taste
2 tablespoons cooking oil
1 tablespoon brown sugar
1 tablespoon flour
4 cups vegetable broth or 4 cups chicken broth
1 1/2 cups cooked smoked chicken (can substitute BBQ-flavored tofu)
1/4 cup dry white wine
1/8 teaspoon black pepper
1/4 cup gruyere cheese or 1/4 cup blue cheese, crumbled
1 tablespoon fresh parsley, minced

Steps:

NOTE: Cajun seasoning is easy to prepare at home and there are several good recipes on this site. As a suggestion this is one I like: Recipe #34011 (omit the oil.).
In a medium stock pot cook the onions in hot oil until onions are tender and softened, about 20 minutes, stirring frequently.
Add the Cajun seasoning and sprinkle the brown sugar onto the onions. Cook for 1 to 2 minutes or until onions are golden.
Stir in the flour, cook for 1 minute more, breaking up any lumps.
Stir in the broth, chicken (or tofu), wine and black pepper. Cook and stir soup until heated through.
Taste and adjust seasoing if necessary. Top each serving with cheese and parsley.

Nutrition Facts : Calories 153.8, Fat 9.1, SaturatedFat 2.2, Cholesterol 7.4, Sodium 28.3, Carbohydrate 13.1, Fiber 1.5, Sugar 7, Protein 3.2

Jacques Pepin's Onion Soup Gratinee image

Provided by Chef Kate

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)

Steps:

Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
In the meanwhile, pre-heat the oven to 400°F.
Toast the baguette slices in the oven.
Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
Ladle the onion and stock mixture into the crocks.
Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
Bake for 35 to 45 minutes or until cheese is beautifully browned.
In the last few moments, place the remaining baguette slices in the oven to warm.
Serve the soup immediately with the toasted slices of baguette.