Serves: 8
Total Calories: 430
1. In a 12-inch casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the garlic and onions, and stir fry for a minute. Cover and simmer over low heat for 15 minutes, stirring to make sure the onions don't burn.
2. Add the wine and vinegar and cook for a minute to evaporate some of the alcohol. Add the soy flour and stir for a minute. Add the beef and chicken broth, thyme and bay leaf, and over medium heat, bring to a boil. Whisk, cover and simmer, over low heat for 30 minutes.
3. Preheat the oven to 350° F.
4. Discard the bay leaf. Season soup with salt and pepper. Stir in the cream if used and remove the soup from the heat.
This Red Onion Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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