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Low Carb French Onion Soup

Serving Size

6 people

Prep Time

55 minutes

When the air turns cool and you’re craving those delicious smelling suppertime starters, look no further. This lovely low carb recipe for a classic comfort food allows your taste buds to explore and your tummy to smile. Always an out-of-this-world experience, this one’s for everybody.

Ingredients

Directions

  1. In a large pot, heat the olive oil over medium-low heat.
  2. Add the thinly sliced onions and cook, stirring occasionally, for about 20 minutes, until they are caramelized and golden brown.
  3. Add the minced garlic and stir for 2-3 more minutes.
  4. Add ¼ cup of the vegetable broth to the pot to deglaze, scraping up any browned bits from the bottom.
  5. Cook for about 2-3 minutes until the liquid has mostly evaporated.
  6. Add the remaining broth, balsamic vinegar, tamari, dried thyme, and bay leaf to the pot. Stir to combine.
  7. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes. Season with salt and pepper to taste.
  8. Preheat your oven's broiler on low, then toast the slices of Carbonaut bread until they are crispy, being careful not to burn them. When done, cut each slice in half.
  9. Ladle the soup into oven-safe bowls. Place a half slice of Carbonaut bread on top of each bowl of soup and sprinkle 1 tbsp of shredded plant based cheese on top of the bread.
  10. Place the bowls under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them to avoid burning!)
  11. Carefully remove the bowls from the oven and serve immediately.

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