4 Medium Onions, thinly sliced
3 cups reduced-sodium chicken broth
1/2 tsp minced fresh rosemary or 1/4 tsp dried
1/2 tsp salt
1/8 tsp freshly ground pepper
8 slices low carb white bread, crusts removed
1/2 pound Gruyere cheese, coarsely shredded
1. Melt butter in a large saucepan over medium heat until it just begins to color. Add onions, reduce heat to medium-low, and cook, stirring occasionally, 30 to 35 minutes until onions are very wilted, golden and tender.
2. Add broth, rosemary and salt; bring to a boil. Reduce heat, cover, and simmer20 minutes.
3. During last 5 minutes of soup-cooking time, heat broiler. Arrange bread slices on a baking sheet. Toast bread under broiler, 4 inches from heat source, 20 to 40 seconds per side. Turn broiler off. Top each toasted slice with cheese. Return making sheet to hot oven until cheese melts (about 30 to 50 seconds).
4. To serve: Place 1 bread slice in bottom of each soup bowl, ladle in soup, and top with another bread slice.
Makes 4 Servings
25g Carbs
10g Fiber
15g Net Carbs
35.5g Protein
30g Fat
498 Calories
This came from the recipe section of Atkins for life. It fit the bill of being low carb, high protein, and not an omlette. :D It's found on page 245.
1/27/25 - We've had this several times now and we love it! Works really good with a creamy cheese on top of the bread. We've been using a slice of Havarti.
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