French Onion Soup

This rich and cheesy low-carb French Onion Soup is a comforting dish that’s full of flavor. Made without bread, it’s perfect for those on a low-carb or keto diet. Choose your preferred cooking method—slow cooker or Instant Pot—for a hassle-free experience.

Duration

• Prep Time: 10 minutes
• Cook Time: 4 hours (or 25 minutes in Instant Pot)
• Total Time: 4 hours 10 minutes
• Yield: Serves 6

Ingredients

• 2 large white onions, sliced thin (approximately 2 pounds)
• 6 cups low-sodium beef or your preferred broth
• 2 cups cheese (or more)
• 1 tablespoon butter or oil
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf

Instructions

Slow Cooker Method

1. Combine Ingredients: Add the onions, broth, garlic, salt, thyme, pepper, and bay leaf to your slow cooker. Stir to mix well.
2. Cook: Set the slow cooker to high for 3–4 hours or low for 6–8 hours. Stir occasionally if possible.
3. Remove Bay Leaf: Discard the bay leaf before serving.

Instant Pot Method

1. Sauté the Onions: Set the Instant Pot to the high sauté setting. Once hot, add butter or oil, then add the onions. Sauté for 3–5 minutes, stirring occasionally, until tender and slightly caramelized. Add garlic and cook for another minute.
2. Deglaze: Turn off the Instant Pot, pour in the broth, and deglaze the bottom by scraping off any browned bits with a wooden spoon.
3. Add Seasonings: Stir in salt, pepper, thyme, and add the bay leaf.
4. Pressure Cook: Close the lid, seal the valve, and set to high pressure for 25 minutes. Let the pressure release naturally.
5. Remove Bay Leaf: Discard the bay leaf before proceeding.

Final Step (for both methods)

1. Preheat Broiler: Set your oven broiler to high.
2. Assemble Bowls: Ladle the soup evenly into ovenproof bowls. Top each bowl with a generous layer of cheese.
3. Broil: Arrange the bowls on a baking sheet and carefully place them under the broiler. Broil for 2–4 minutes, or until the cheese is melted, bubbly, and slightly golden.
4. Serve: Carefully remove the bowls (they’ll be hot!) and serve immediately.

Tips & Tricks

• Caramelize for Depth: If you have extra time, sauté the onions longer (10–15 minutes) for a deeper, caramelized flavor.
• Cheese Choices: Gruyère, Swiss, or mozzarella work best for the topping. Feel free to mix cheeses for added flavor.
• Low-Carb Bread Substitute: If you miss the bread layer, use a slice of keto bread or a low-carb tortilla for an authentic French onion soup experience.
• Broth Options: While beef broth is traditional, chicken or vegetable broth can be substituted for a milder flavor.
• Batch Cooking: Double the recipe and freeze leftovers in individual portions for quick meals.

Notes

• Serving Size: This recipe yields six generous servings. Adjust the ingredients proportionally for larger or smaller batches.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
• Freezing: Freeze the soup (without cheese) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Q: Can I make this soup vegetarian?
A: Absolutely! Use vegetable broth instead of beef broth for a vegetarian version.

Q: Can I use yellow or red onions instead of white?
A: Yes! Yellow onions are slightly sweeter, and red onions add a unique flavor twist.

Q: What’s the best way to avoid mushy onions?
A: Slice the onions thinly and evenly to ensure they cook to the perfect tender consistency without becoming overly soft.

Q: Can I skip the broiling step?
A: If you don’t have ovenproof bowls, you can melt the cheese in the microwave or on the stovetop by placing the cheese directly into the soup.

Q: How can I reduce the saltiness?
A: Use low-sodium broth and taste-test before adding additional salt.