Low-Carb French Onion Soup

Step 1Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To make the toast, follow directions here but instead make one large baguette. Allow baguette to cool completely while you make the soup.
Note: You will only be using one large baguette, and need only half of the mixture, so you can either use half of the ingredients to make one large baguette, or make the whole recipe and use the remainder to eat as per usual.

Step 2Heat the butter in a large saucepan over low-to-medium heat. Thinly slice the onions and add to the pan. Reduce heat to low and cook, stirring every few minutes, for 30 mins or until onions have softened and starting to brown.

Step 3Increase heat to medium high, add 1 tsp salt and cook, stirring frequently, around 10 minutes until caramalized.

Step 4Reduce the heat slightly, add the wine and simmer, stirring, until the wine is nearly evaporated, around 2 minutes. Add the bay leaf, lemon peel and season with 1 tsp salt.

Step 5Add the stock, water, and reduce heat to low, cover and simmer gently for 20 mins or until flavors develop. Whisk in mustard. Add salt and pepper to taste.

Step 6To make the cheesy toast, slice the baguette into about ¹/₂ inch (1 ¹/₄ cm) slices. Layer on a baking tray and place under a grill/broiler. Cook until golden brown and then remove.

Step 7Flip over, top with grated cheese, and return to the broiler.

Step 8Serve with cheesy toast and soup. Serve immediately while still hot. To store the soup (without the toast), let it cool down and keep in the fridge for up to 5 days, or freeze for up to 3 months. The toast should always be make fresh.