Servings: 4

2 tbsp olive oil 2 tbsp olive oil
1 tbsp butter 1 tbsp butter
2 cups thinly sliced yellow onions (use less onion to lower carbs) 2 cups thinly sliced yellow onions (use less onion to lower carbs)
½ tsp salt ½ tsp salt
½ tsp pepper ½ tsp pepper
1 tsp minced garlic 1 tsp minced garlic
⅓ cup dry white wine ⅓ cup dry white wine
1 tbsp fresh thyme leaves (or 1 teaspoon dried) 1 tbsp fresh thyme leaves (or 1 teaspoon dried)
3 bay leaves 3 bay leaves
1 cups water 1 cups water
4 cups beef stock 4 cups beef stock
1 tbsp Worcestershire sauce 1 tbsp Worcestershire sauce
1 tbsp sweetener 1 tbsp sweetener
4 slices Swiss or Gruyere cheese (to serve) 4 slices Swiss or Gruyere cheese (to serve)
"crouton" of choice for topper "crouton" of choice for topper

To make the soup: subheading: To make the soup:
Heat the oil and butter over low-medium heat in a large saucepan.
Add the onions, salt, and pepper, and cook uncovered, stirring occasionally, for 30 minutes or until the onions are a deep golden brown.
Add the garlic and cook for an additional 2 to 3 minutes, or until fragrant.
Add the white wine, thyme leaves, and bay leaves, and cook for 5 minutes or until the liquid is reduced by half.
Add the water, beef stock, Worcestershire sauce and sweetener and simmer uncovered over low to medium heat for 30 minutes.
Remove the bay leaves, then taste and season with additional salt and pepper if desired.
Keep warm until ready to serve, or refrigerate in an airtight container for up to 5 days. You can also freeze this for up to 3 months.
To assemble and serve: subheading: To assemble and serve:
If cold, heat the soup in a pot or the microwave before ladling into the serving bowls.
Once hot, ladle the soup into oven proof bowls.
Top with a crouton and a slice of the cheese.
Broil for 2 to 3 minutes, or until the cheese is melted slightly golden on top.
Serve hot.