French Onion Soup Classic

Heat olive oil in a large saucepan over medium heat till hot (don't allow it to smoke!) Add butter and melt into oil. Lower heat to simmer. Add onion and sauté, stirring occasionally, for 7-10 minutes until transluscent and lightly golden. Raise heat to medium high and add broths, worcestershire sauce and sherry or wine. Bring to a boil; then reduce heat back to simmer for 3 minutes. Add parmesan, pepper (and salt if you like - taste to see if you feel it needs it.) Simmer an additional 3 minutes.

Cut bread into circles the size of the soup bowls or ramekins you'll be using and set aside. Transfer soup to 6 bowls (flame-proof ramekins or Pyrex/Corning type custard bowls), taking care to distribute onion content evenly. Carefully float a bread circle on each filled bowl.

Lay a slice of mozarella cheese over each bowl allowing a little cheese to "wrap" over the edges of the bowls. Carefully sit each bowl in turn onto a cookie-sheet large enough to accomodate all 6 bowls. Broil for approx 2-3 minutes until the cheese is melted and lightly browned and melts/dribbles over sides of bowls. Remove from broiler, sprinkle with Nutmeg as desired and serve.

NOTE: No thickening is used in this recipe, so broth will be somewhat thin (though the cheese will add a bit of texture.) If you wish a thicker soup, we recommend you use Xanthan Gum. To use the Xanthan, mix 1/4 tsp of the gum with 1/4 cup of the room temperature beef broth to disolve before adding to mix.

Carbs:

6.5 carbs per serving. This carb count assumes you will NOT be eating the bread circle (it's there to hold the cheese - peel the cheese back, remove and discard the bread.) If you eat the bread circle, the carb count is approx 13 grams per serving.