Low Carb French Onion Soup
IntroductionUsing beef stock from pressure cooking chuck roast night before, cooking roast and cooling and skimming broth time NOT included in prep time. Using beef stock from pressure cooking chuck roast night before, cooking roast and cooling and skimming broth time NOT included in prep time.
3 medium onions, peeled, halved then sliced in transparent pieces
4 cups beef stock (left overs from pressure cooker chuck roast)
4 cups water
1/2 stick unsalted butter
2 tsp. minced garlic
generous pinch herbs d' Provence
1/2 tsp. sea salt
2 tsp. fresh ground black peppercorn
4 Tbsp. grated Parmesan Cheese
I used the cast iron skillet from breakfast that we had fried sausage and bacon in for omelets. This gave a GREAT browning color to my onions. Be sure to use HOT water for rinsing the hot skillet from your onions so it doesn't make such a mess or possibly warp your pan.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BETHHARRIS.