Invisible Keto

Making real food for real people.

Cuisines → French →

French Onion Soup

French onion soup is not always about the onions. This separately prepared wine-forward stock provides much of the depth, richness, and mouthfeel and is central to this version of the soup.

Ingredients

Soup

  • Beef Stock (Demi-Glace), combined and reduced with a bottle of a hearty wine like Chianti
  • Caramelized Onions, including all liquid released during the caramelization process
  • Garlic
  • Thyme
  • Equal parts butter and flour, for the beurre manié
  • Worcestershire sauce
  • Vinegar, optional

To Finish

  • 1 Fried Tortillas per serving, large enough to cover the entire opening of the bowl
  • Good-quality cheese, thinly sliced
  • Chives, generously chopped

Method

Finish the Soup

  1. Make a beurre manié by mixing equal parts softened butter and flour until a rough, smooth paste forms.

  2. Combine the caramelized onions and all of their reserved liquid in a soup pot.

  3. Remove the pot from the heat. Add the beurre manié to the onions and stir until it has completely melted and dispersed.

  4. Slowly add the beef stock, stirring as you go.

  5. Add only enough stock to achieve a rich soup with a lightly thickened, glossy consistency.

  6. Bring the soup to the boil once to cook out the flour lightly.

  7. Add Worcestershire sauce to taste.

  8. A good vinegar may be used instead, but the Worcestershire provides sweetness, anchovy depth, and acidity.

Assemble and Grill

  1. Ladle the soup into ovenproof bowls.

  2. Optionally arrange a few thin slices of cheese across the rim of each bowl, allowing part of the cheese to extend outside the bowl so it will melt down the exterior.

  3. Place a fried tortilla over each bowl so it rests on the rim, above the optional cheese slices, and covers the entire opening without touching the soup.

  4. Cover the tortilla generously with additional cheese slices.

  5. Place under the grill until the cheese is melted, browned, and bubbling and the cheese beneath the tortilla has melted down the side of the bowl.

  6. Finish with a generous amount of chopped chives.

  7. Serve immediately. The tortilla remains crisp above the soup until the guest pushes it down.

Inspirations