8 Cups beef stock (Get recipe here)
7 cups raw chopped onions (Note: 4 cups, cooked)
1/2 stick butter
1 cup white wine
Fresh grated black pepper
4 slices of stale low carb bread
2 tbsp. olive oil
8 oz. sliced provolone cheese
8 oz. grated Swiss cheese

Onion Soup Preparation: 
Take butter and melt in 8 quart soup pot over medium heat. Add onion and cook with lid on pot - stirring occasionally - 10 minutes. Deglaze pot with white wine. Add pepper and salt then beef stock .Cook uncovered for 45 minutes over low medium heat.

Au Gratin and Bread Preparation: 
Preheat boiler. Meanwhile take olive oil and spread evenly over four slices of low carb white bread. Toast under broiler in oven on middle rack until dark brown. Cut bread into wedges.

Assembly of soup: 
Spoon out soup into oven safe crock and top with ½ slice of bread and 1 oz. sliced provolone and then 1 oz. grated Swiss. Place crocks in roasting pan and broil on middle rack of oven until well browned and bubbly.

Yields 8 servings - approximately 10 net carbs per serving