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French Onion Casserole

French Onion Casserole

Dr. William Davis on Dr. Oz

The other day I stopped working to watch Dr. Oz because my celebrity “crush” Dr. William Davis was on spreading the word about how NO ONE (not even children) should eat wheat. My favorite part was when the women tested their blood sugar after eating “whole wheat” bread and then testing their blood sugar after eating a candy bar… guess what!? Their blood sugar was higher after eating the bread!

This is really a great video and worth everyone watching. I was concerned that Dr. Oz would try to make Dr. Davis look bad after what he did to Garry Taubes, but he seemed to agree with everything he said.  Unfortunately, Dr. Oz will probably bow to his advertisers and promote whole grains again next week! CLICK HERE to see the entire video (3 parts).

If you are looking for more information like this, Dr. Davis wrote the foreword to my book “Secrets to a Healthy Metabolism”.  Get your copy HERE. Thank you so much for your support!

french onion

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french onion

 

french onion

French Onion Casserole

Prep Time 10 minutes
Cook Time 5 hours 5 minutes
Course Bread, Nut Free, Side Dish, Vegetarian
Cuisine American
Servings 8
Calories 220

Equipment

Ingredients
  

BREAD:

  • 1 1/4 cup blanched almond flour (or 1/2 cup coconut flour for nut free)
  • 5 tablespoons psyllium husk powder
  • 2 teaspoons baking powder
  • 1 teaspoon Redmond Real salt
  • 2 1/2 tablespoons apple cider vinegar
  • 3 large egg whites (8 egg whites if using coconut flour)
  • 1 cup boiling water

FRENCH ONION CASSEROLE:

  • 3 large ONIONS sliced
  • 1 1/2 cups beef broth
  • 3 tablespoons butter
  • 1 teaspoon organic tamari sauce
  • 1 teaspoon fresh Thyme
  • 1/2 teaspoon Redmond Real salt
  • 2 cups Swiss Cheese shredded

Instructions
 

  • First make the bread. Preheat the oven to 350 degrees F
  • In a medium-sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Mix until dry ingredients are well combined.
  • Add in the eggs and vinegar and mix until a thick dough.
  • Add boiling water to the bowl. Mix until well combined and dough firms up.
  • Form into a large sub/loaf and place onto a greased baking sheet. Bake for 65 minutes.
  • Remove from the oven and allow the bread to cool completely. Slice the bread into 1 inch thick slices (spread butter on each slice if desired). Toast in the oven on a cookie sheet at 375 degrees F for 8-12 minutes or until golden brown. (THIS recipe will make extra bread slices, only use 8 thin slices or 1/3 of the loaf)
  • Next, make the casserole. Slice the onions very thin. Place the onions, butter, beef broth, thyme, and salt into a 4-quart crockpot. Cover and cook on high for 4 hours or until the onions are brown and caramelized.
  • Once the onions are brown, uncover the crockpot and top the onions with 1 cup shredded cheese. Top with toasted bread slices. Push the bread slices under the sauce and top with the remaining cheese. Keep the crockpot on high and cook until cheese is melted about 20 minutes.

Notes

Nutritional Information (coconut flour bread)
178 calories, 12g fat, 10g protein, 8.5g carbs, 2.2g fiber

Nutrition

Calories: 220 | Fat: 15g | Protein: 11g | Carbohydrates: 10g | Fiber: 3g | P:E Ratio: 0.5
Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

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