One of the things that we’ve always done, but that we enjoy even more now that we are low carb, is our Saturday morning trip to the Farmer’s Market in our small rural Michigan town. There are always such wonderful choices and sometimes there will be unexpected things to try among the fresh red tomatoes, green cukes, purple cabbages and farm fresh eggs. This week I bought a giant “Candy” onion. These things are just HUGE!! Seriously, it was *bigger* than a softball (unfortunately I forgot to take a pic first, but I did find one online at Jungseed.com just to show you the size. You can order seeds if you would like to grow your own!) It was so beautiful that paying $1.50 for one didn’t seem outrageous. From the second I hefted it into a bag, I knew that it was destined to become French onion soup, mmmm!
Since you all know that we are grain free, you may be wondering how I’ll pull off a REAL and indulgent French onion soup without including toasted French bread or croutons to hold up all that gooey cheese. Well, I wondered too! So, I decided to make a bread from ground flax seeds. It’s sort of foccacia style, more flat than a regular loaf of bread. After baking it up, I cubed some of it, spread it out onto a baking sheet with a little olive oil and garlic salt and toasted it up some into faux-croutons. I knew that it would make a bowl of soup even more filling than usual, but the flax meal (and coconut oil) in the bread are such healthy alternatives that I was excited to give it a try.
I am including the recipe for the soup I made as well as the flax bread. There are so many varieties of onion soup out there, and I have tried a lot of them… that I now just go with what I have on hand to determine the types of onion and whether I use red wine (I used Chuck’s Hard Cider instead today.) I usually include at least one variety of sweet onion, such as a Vidalia, and also sometimes use red onions or even jarred cocktail onions to mix things up a bit. This time I used just the Candy onion along with a hefty dose of garlic for flavor and all the wonderful health benefits. I hope that you are able to find a Candy Onion so you can try this version, but I think that most of the French Onion Soup recipes out there are naturally grain-free except for a few that might include some flour, which can easily be omitted. The choice of cheese is up to you, but we have used provolone as well as Swiss…. however, this time it was yogurt cheese that we purchase at the local bulk food store, which was very mild.
“Candy Onion” French Onion Soup
- 4 Tb butter
- 1 giant candy onion sliced into 1/4″ rings (or 4 medium onions)
- 6 cloves garlic, sliced
- 1 tsp salt (or to taste)
- 32 oz beef broth
- 32 oz chicken broth
- 1 Tb Worchestershire sauce
- 1 Tb Balsamic vinegar
- 1/2 C Chuck’s Hard Cider (or red wine)
- 1 Tb dried parsley
- 3-4 sprigs of thyme, tied
- 2 bay leaves
- Croutons and cheese if desired
In a stock pan over medium/low heat, melt the butter and slowly cook the onions, garlic and salt until tender and almost gooey. This is best done slowly, stirring frequently, for 30-40 minutes.
Add the broth, worchestershire, cider and herbs and simmer another 20 minutes or so. Add the vinegar and remove thyme and bay leaves. Serve in bowls with croutons and top with sliced cheese, melted under the broiler.
Flax Seed Bread (For Croutons)
- 2 C ground flax seed
- 1 Tb baking powder
- 1 tsp salt
- 1 Tb erythritol (or sweetener of choice)
- 5 eggs, well-beaten
- 1/2 C water
- 1/3 C coconut oil
- 1 Tb dried thyme
- 1 tsp garlic powder
- ground pepper to taste
Heat oven to 350. Combine dry ingredients in a large bowl and combine well using a whisk. Add eggs, water and oil, combining completely. Stir in seasonings. Let sit for a couple minutes to thicken slightly. Grease a baking pan with butter (I used a 9″ by 9″ stone baking dish.) Spread batter evenly and bake for about 20 minutes.
To make croutons: Cut bread into 1/2″ cubes and spread on a baking sheet. Spray with olive oil spray and add seasoning if desired (I used garlic salt.) Bake at 275 for another 20 minutes, stirring the pan occasionally to dry them more evenly. Because the egg content is so high, these will not be the dried out and hard croutons that you might be used to, but they will work well for holding up the cheese on the French Onion soup.