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Oven-proof bowl filled with heated soup, topped with a thyme crouton and a slice of Swiss or Gruyere cheese. The bowls are placed under the broiler until the cheese melts and turns golden brown

Keto French Onion Soup Recipe

A rich, savory French onion soup with caramelized onions, aromatic herbs, and a hint of sweetness. Topped with golden thyme croutons and melty Swiss cheese, it's pure comfort in a bowl.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine French
Servings 8
Calories 418 kcal

Equipment

  • Large saucepan
  • Wooden spoon or spatula
  • Knife and chopping board
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Oven
  • Ladle
  • Oven-proof bowls
  • Broiler

Ingredients
  

For the soup:

  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cups thinly sliced yellow onions
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon minced garlic
  • 1/3 cup dry white wine
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 3 bay leaves
  • 2 cups water
  • 8 cups beef stock or vegetable stock for vegetarian
  • 1 tablespoon Worcestershire sauce or for gluten free & vegetarian
  • 1 tablespoon granulated erythritol
  • 8 slices Swiss or Gruyere cheese to serve

For the toppers:

  • 1 batch easy keto dough
  • 2 tablespoons fresh thyme leaves or 1 bunch of thyme springs

Instructions
 

For the Soup:

  • Heat olive oil and butter in a large saucepan over low-medium heat.
  • Add onions, salt, and pepper; cook uncovered for 30 minutes until golden brown.
    The saucepan on the white marble cooktop, now filled with golden brown onions after 30 minutes of cooking. The onions are caramelized and fragrant, with a rich color
  • Stir in garlic; cook for 2–3 minutes. Add white wine, thyme, and bay leaves; cook for 5 minutes.
    Minced garlic being added to the golden brown onions in the saucepan on the white marble cooktop. The garlic sizzles as it hits the pan, releasing its aroma
  • Pour in water, stock, Worcestershire sauce, and erythritol. Simmer uncovered for 30 minutes.
    Dry white wine being poured into the saucepan with caramelized onions and garlic. The wine bubbles and steams as it deglazes the bottom of the pan, releasing flavors and aromas.
  • Remove bay leaves, taste, and adjust seasoning. Keep warm or store for later use.
    Water, beef or vegetable stock, Worcestershire sauce, and granulated erythritol being poured into the saucepan with the simmering onion mixture. The liquid fills the pan, surrounding the herbs and onions.

For the Toppers:

  • Preheat oven to 375°F. Divide dough into 8 balls, press into discs, and place on a parchment-lined baking sheet.
    Easy keto dough being divided into balls, pressed into discs, and placed on a parchment-lined baking sheet. Fresh thyme leaves are pressed into each disc before baking
  • Press thyme leaves or sprigs into each disc and bake for 15 minutes until golden. Cool and store if needed.

To Assemble and Serve:

  • Heat the soup, ladle into oven-proof bowls, and top with a thyme crouton and cheese slice.
    Oven-proof bowl filled with heated soup, topped with a thyme crouton and a slice of Swiss or Gruyere cheese. The bowls are placed under the broiler until the cheese melts and turns golden brown
  • Broil for 2–3 minutes until the cheese melts and turns golden. Serve hot.