I was amazed to see that Sunflower Market, in its selection of 6 fresh soups for the day, had french onion. Mind you, what I really like is french onion soup au gratin, but the hard part was the part that Sunflower Market had already done. Slicing tons of onions, cooking them down, making the beef stock and simmering the whole mess for hours can be a 3-day process. I had no idea whether I would like the flavor of what they had cooked up, but it was certainly worth trying.
I ladled out a big container of soup and purchased a package of grated fondue cheese mix and headed home. The next day, when it was time for lunch, I heated the soup on the stovetop, then filled individual ramekins with the fabulous-smelling mixture, threw a couple of low carb toast points into each one, and topped each one with a heaping helping of the fondue cheese mix. After placing the ramekins on a baking sheet, I broiled them for two minutes. Ready to serve — and quite tasty. I may never make my french onion soup from scratch again!