Keto French onion soup
Deep, sweet-savoury onion soup under a bubbling lid of Gruyère. The onions go slowly to amber for 40 minutes, then simmer with white wine, thyme and bone broth. There is no bread under the cheese; the cheese does the job on its own.
- Time
- 90 min (15 prep + 75 cook)
- Servings
- 4
- Per serving
- 301 kcal
- Protein
- 24 g
Ingredients
- 2 1/2 tbsp butter
- 2 medium onions, halved and thinly sliced
- 1/2 tsp salt
- 1/4 cup white wine, dry
- 5 cups bone broth, beef
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
Cheese lid
- 1 1/4 cups shredded gruyere
- 1/4 cup grated parmesan
Steps
- Melt the butter in a heavy pot over medium heat. Add the onions and salt and cook 35–40 minutes, stirring every few minutes and turning the heat down if they catch, until soft and a deep amber. A spoonful of water loosens anything stuck to the pot.
- Pour in the wine and let it bubble until almost gone, scraping up the brown bits.
- Add the broth, thyme, bay leaf, Worcestershire sauce and pepper. Simmer, partly covered, for 20 minutes. Remove the thyme stems and bay leaf and taste for salt.
- Heat the broiler (grill) with a rack about 6 inch below it. Ladle the soup into 4 oven-safe bowls on a baking sheet, pile on the Gruyère, let it hang over the rim, and sprinkle with parmesan.
- Broil 2–4 minutes, until bubbling and spotted brown. Keeps 4 days in the fridge without the cheese; freezes 3 months. Add the cheese and broil when you reheat it.
Good to know
I have no oven-safe bowls. What now?
Bake the cheese as crisps: small mounds on parchment at 400°F for 6–8 minutes, then float one on each bowl.
Alternative
Per
- Calories
- 89
- Protein
- (33%)
- 7 g
- Fat
- (57%)
- 5 g
- Carbohydrates
- (11%)
- 2 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 330 mg
About 35% of the alcohol remains after cooking; the label counts only that.
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1205 kcal goes into the pot and 1686 g of ingredients comes out as about 1359 g of food: 89 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.