Keto French Onion Soup Recipe
Looking for a classic savory soup staple during the fall and winter months?
This keto French onion soup checks off all the boxes: low-carb, easy, savory, and total comfort food. Did I mention easy? This recipe is beyond simple, and the outcome is a tasty meal for the whole family. This soup is packed with flavor from the rich broth to the melted cheese – in fact, this keto recipe screams grandma’s table.
Mouthwatering soups are packed with flavor, and this soup does not disappoint.
Here is a savory winner for the cookbooks. Traditional French onion soup has those oh so good croutons hiding below the cheese… but don’t worry – I’ve added a replacement for those croutons to still give you that comfort carb feeling without the carbs, bloating, and guilt.
Hip Tips
- Caramelizing the onions is the key to bringing out the flavor for this soup. It’s such an easy step, and so worth it!
- Aren’t these Mini Dutch Ovens I used in this recipe so cute?
- I used mozzarella and parmesan cheese in one bowl of soup, and I used provolone in another. That said, try mixing up the cheeses in yours. You can even add a punch of flavor and try gruyere cheese!
- This soup can be made ahead of time – just don’t add the cheese to place under the broiler until you’re ready to eat.
Keto French Onion Soup
yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 1 HOUR 10 MINUTES
total time: 1 HOUR 20 MINUTES
This soup is packed with flavor from the rich broth to the melted cheese - total comfort food!
Ingredients
- 1/3 cup grass fed butter
- 2 tablespoons minced garlic
- 4 sliced medium onions
- 2 tablespoons worcestershire sauce
- 1 teaspoon pepper
- 2 teaspoons salt
- 3 cups organic beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup mozzarella cheese
- Pork Rinds
Directions
1
In a large saucepan over medium heat, melt butter and garlic.
2
While butter is melting, slice your onions into 1/2 inch slices. If you prefer smaller pieces of onion, I suggest chopping. Add onions to melted butter and caramelize for 20-30 minutes, stirring occasionally.
3
Add spices and broth to your caramelized onions and let simmer for 30 minutes on low.
4
Remove thyme and bay leaves before pouring the soup into dutch ovens or an oven-safe dish.
5
Pour soup into the dutch ovens, leaving about an inch space from the top to add pork rinds and cheese.
6
Add crumbled pork rinds and cheese to the very top and place in the broiler until cheese is bubbling.
7
Serve and enjoy.
Nutrition Information
Yield: 6 cups, Serving Size: 1 cup
Amount Per Serving:
197 Calories | 14 Fat | 12 Total Carbs | 2 Fiber | 0 Sugar Alcohol | 7 Protein | 10 Net Carbs
Seriously. How amazing does this soup look!
I can’t get enough of this. It’s so tasty, I never even miss the bread! And the pork rinds behave just as croutons would in this recipe. So whether you’re craving a classic soup recipe or just want something with loads of flavor, this will be a staple in your kitchen in the fall and winter months for years to come. Enjoy!
I really enjoyed this soup. I will be making it again.
Oh awesome! Thanks for letting us know how much you liked it!
Just made the soup and it turned out incredible! Thanks for sharing the recipe. Love it just the way you tell us to make it.
Hi KJ! I am so glad to hear that the directions worked out exactly as planned. Thank you for the wonderful feedback! ❤
I LOVED this the first time I made it and was excited to do again. However, this time I used red onions and accidentally added the Worcestershire sauce too early. Let’s say, NOT a good thing. I suggest staying to the original and using yellow Vidalia or white.
Thank you so much for letting us know about the red onions, Jennifer! We sure appreciate the tip!
Is the nutritional information include the cheese and pork rinds?
Yes, it does!
This was outstanding, measurements are spot on!!!
Yay! SO glad to hear that, Kym! Thanks for taking the time to comment!
So easy , we had leftovers this evening and added blue stilton to the mozzarella – it gave it a real punch to the flavour.
Hi Chris! So glad that you enjoyed this recipe. What a fantastic idea! I’m sure it gave the soup a great flavor profile🧡
I noticed at the top of the recipe it says 4 servings and at the bottom in the nutritional information it says 6 cups one cup serving which means six servings. It looks like a good recipe and I’m going to try it but I would like to know whether it makes 4 servings or 6 servings and what is the nutritional information referring to, 6 servings or 4 servings? Thanks for sharing your recipe.
Sorry for any confusion, Carol. We’re checking on this and will get right back to you!
Hello again! We have looked at this and updated the recipe serving to yield 6 cups and serving size is 1 cup. Hope this helps!
This looks so good— I need to trim off some of the carbs though, so will make the recipe as written and then experiment. Thank you for posting nutritional information; too many who post a recipe don’t.
You are welcome! So glad you could use the nutritional information, Esmee!
What are the total carbs per serving without the pork rinds or bread at all? 12 carbs is still pretty high, that’s over half my daily limit of 20 – I wouldn’t exactly call this keto?
Hi Meg! This has 10 net carbs per serving. There is no bread included in the recipe and the pork rinds have 0 carbs. Hope this helps!
My husband wants to do low carb, but he’s only doing it out of duress. His dad was overweight and he has the same tendencies. I’ve made a few keto/low carb dishes, but this is the one where the bottom came quicker than he wanted. I halved it because there is only the two of us, but he wanted leftovers. I’ll be making this again real soon.
Aww, super glad he enjoyed it, Kelly! Thanks for sharing with us!
I think several people are trying to get a “carb-breakdown” in their questions. So where do all or most of the carbs come from, if it’s not the porkrinds? Could you be a little bit more specific about this for me, or others that would like to try to make a more “carbless” version.
It looks delicious, so thank you.
You’re so welcome! It seems the majority of the carbs in this recipe are from the onions.
Love soup & your recipes look awesome!
Thanks for the sweet feedback, Emily! Hope you enjoy this one! 🥰