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French Red Onion Soup | Low Carb | Gluten-Free | Keto

Updated: Apr 16, 2020

The first thing that comes mind when I think of French Onion Soup is that cheesy crouton you put on top. Then I think of the cheese (again), and then onions, and then realize this can easily be made into a lower carb soup. My solution to the crouton was how about 'double' cheese? Oh yeah, cheese, and more cheese. In place of the crouton, just top the soup with Parmesan Crisps ( you know, those now popular baked cheesy crisps that you can easily find in your grocery store or online), and then heap on some Gruyere or Swiss cheese on top of the crisps. And there you go ... no bread, just cheese topping will do the trick. The crisps are there to help the Gruyere from sinking to the bottom, and they add more flavor.


I happen to have some delicious red onions in storage from my Main Street Farms CSA (Community-Supported Agriculture) which made a great tasting onion soup. That little extra bite that is provided from a red onion really adds an extra level on flavor to this soup.


And did you know red onions are great healthy food to eat! They provide health benefits to everyone. Onions do contain carbohydrates but in moderation they can very easily be added to your low carb diet.

Cheesy Red Onion Soup Low Carb French Onion
French Red Onion Soup | Low Carb | Keto | Gluten-Free


French Red Onion Soup | Low Carb | Gluten-Free | Keto


Ingredients:

4 cups red onion, thinly sliced (can use any type of onion) 2 cloves garlic, minced

1 tablespoons olive oil

2 tablespoon butter

1 dried bay leaf

1/2 tsp dried thyme leaves (or 3 sprigs fresh thyme)

2 Tbsp brandy, white wine, or Dry Sherry (optional)

64 oz beef, chicken, or vegetable broth

a splash of Worcestershire sauce

salt and pepper to taste


Topping: Parmesan crisps (I like these) 12 ounces grated Gruyère or Swiss cheese


Directions:

1. Heat a large pot over medium heat for one minute. Add the oil and butter. Once it melts, add the sliced onions. Season with salt and pepper, then saute, stirring occasionally, until the onions are golden brown, about 20 minutes. Add in garlic and saute for 2 to 3 minutes.

2. Deglaze the pan with brandy, white wine, or dry sherry by adding it to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

3. Pour in the broth. Add bay leaf thyme. Simmer rapidly for 5 minutes. Turn the heat down to maintain a gently simmer. Cook 30-45 minutes. Remove bay leaves.

4. To serve, ladle the soup into oven-safe bowls or ramekins . Top with Parmesan crisp (5 or 6 crisps, depends on size of bowl/ramekins). Heap Gruyère cheese on top of the Parmesan crisps. Broil until cheese bubble and browns slightly.


Enjoy!


Nutritional Information:

Calories 280.1 Total Fat 17.7 g Total Carbohydrate 9.3 g Dietary Fiber 2.0 g Protein 21.1

Net Carbs 7.3 g

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

Notes
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1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

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1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

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2.jpg
3.jpg

1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

1.jpg
2.jpg
3.jpg

1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

Instructions

Quality Fresh 2 beef fillets ( approximately 14 ounces each )

Quality Fresh 2 beef fillets ( approximately 14 ounces each )

Quality Fresh 2 beef fillets ( approximately 14 ounces each )

Beef Wellington
header image
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
women chef with white background (3) (1).jpg
average rating is 3 out of 5

Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.

Servings :

4 Servings

Calories:

813 calories / Serve

Prep Time

30 mins

Prep Time

30 mins

Prep Time

30 mins

Prep Time

30 mins

Tried & True Recipes

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