Adriana's Low Carb French Onion Soup

One of my favorite dishes to have on the side of a nice juicy steak is French onion soup. Once upon a time my favorite French onion soup was from Outback Steakhouse, but i've decided to come up with my own version which is much lower in carb, has no bread, is much more delicious and I can make it whenever I want for a fraction of the cost! Woop!

Ingredients:

1 medium onion, sliced in strips
1  15 oz can of beef broth or stock (standard can size)
1/2 tsp dried ground thyme
3 tbsp butter
4 oz of Provolone, Gruyere, or Swiss cheese
salt and pepper to taste
4 oven safe ramekins


Directions:

1. Preheat the broiler to high.
2. Heat a medium pot to medium high heat, add the butter until melted.
3. Add the onion to the pot and cook for 15 minutes, until deep golden brown. It is important to keep an eye and keep stirring the onions to prevent them from burning. After 15 minutes add the thyme, salt and pepper. (Go easy on the salt because the beef broth is already salted)
4. Add the beef broth or stock and cover.
5. Simmer on low for 10 minutes. Taste and adjust salt if necessary.
6. Turn off heat and divide soup between 4 oven safe ramekins. Top with one ounce of cheese of choice and place under broiler for 2 minutes until the cheese gets golden and bubbly. Please keep a close eye on the broiler as the cheese can burn very quickly. I placed the ramekins on a cookie sheet for ease of putting in and taking out of the oven.


I used smoked provolone. I got the presliced kind at the grocery store and it was the perfect size to cover the ramekins.

This soup makes a wonderful side to a steak!


Recipe yields 4 servings, each with 3.04 Net carbs

Hearty Beef and Cabbage Stew

This stew is so delicious and comforting, it would be delicious for the cooler weather ahead. It's one of my favorite recipes.

Ingredients:


2 lb beef chuck roast cut in 1 inch pieces
1/2 medium head of cabbage sliced thinly
1/2 medium onion chopped
1/2 medium tomato chopped
2 tbsp bell pepper chopped
1/2 tsp cumin
1 garlic clove minced
1 tbsp Knorr caldo de tomate
salt and pepper to taste

2 cups of water


Directions:

1. Add the beef to a large stock pot season lightly with salt and pepper and cover. Simmer on medium heat for 40 minutes stirring occasionally.
2. After 40 minutes remove the lid and let the meat brown for about 10 minutes.
3. Add the garlic clove, onion, tomato, bell pepper and cumin. Cook for another 5 minutes until vegetables are soft.
4. Add the cabbage and cook for another 5 minutes. Add the water and the Knorr caldo de tomate. Taste and reseason to taste.
5. Cook for 15 minutes or until cabbage is soft.

Makes 4 large servings

Carb counts from fatsecret.com:

Net carbs per serving:
6.51

*** Knorr caldo de tomate is a boullion available in the hispanic section of the super market