This French Onion Soup is as delicious as you find at restaurants but is made with less sodium than the traditional recipe (no added salt).
Increase the heat to medium high. Add the ghee butter, the sugar (or erythritol), the MSG, and cook, stirring often, until the onions start to brown, about 15-20 more minutes.
While the soup is cooking, preheat the oven to 450°. Cut the French baguette into slices, and brush both sides with ghee butter or olive oil (up to you – about 1 ½ tablespoons of olive oil and ghee butter).
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