French onion soup is a classic recipe with a rich beef broth, caramelized onions, a layer of cheesy bread and finished off with melted cheese.
Don’t worry low carb fans there is a perfect substitution for the bread in this recipe. We’re going to substitute a fathead dough made with mozzarella and parmesan cheese for the bread.
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Did you make the pot roast recipe yet? Save the stock? Well, that’s what we’re using for the beef stock here because it is AMAZING! Walla Walla sweet onions for the caramelized onions and Gruyere cheese to top it all off. There isn’t one component to this soup that isn’t mouthwatering delicious!
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How to make low carb French Onion Soup
Julienne five onions and place in a stock pot over medium low heat with three tablespoons of olive oil or butter. Allow the onions to cook for about forty-five minutes, stirring occasionally at the beginning and frequently toward the end.
Once the onions are caramelized, add six cups of beef stock to the pot. If you are using a beef stock from the grocery store, start with double the amount needed for the recipe. While the onions are caramelizing, infuse the stock by placing a chopped onion, a couple cloves of garlic, fresh thyme, fresh oregano, a couple dashes of hot sauce and a half can of beer (if you’re not celiac). Allow the stock to reduce by half.
Now, move forward with making the “bread”. Take three cups of shredded mozzarella, one cup parmesan, three eggs and two tablespoons of coconut flour, mix together and place on a non-stick skillet lined with parchment paper. Bake at 375 degrees for 16 minutes. Place the crust in the fridge for more rapid cooling, then cut the bread to the shape you will be using to bake your soup in.
Ladle the soup into individual oven proof serving vessels or one large casserole dish. Place the cheese crust over the top then top with Gruyere cheese.
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Place the dish/es on a half sheet pan to catch any overflow and bake in the oven at 375 degrees for 20 minutes or until the cheese is bubbly and browned.
Looking for more great soups/stews/chili recipes? Check out Irish style potato soup and smoky beef chili.
Irish Style Potato Soup-Keto Recipe 
Smoky Beef Chili (no beans)
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French Onion Soup
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soups
- Diet: Gluten Free
Description
French onion soup is a classic soup recipe with a rich beef broth, caramelized onions, a layer of cheest bread and finished off with melty cheese.
Ingredients
for the soup:
5 Walla Walla sweet onions, julienned
6 cups beef stock reserved from pot roast recipe or read above directions
for the “bread”:
3 cups mozzarella
1 cup parmesan
3 eggs
2 tablespoons coconut flour
top it off:
2 cups grated Gruyere cheese
Instructions
for the soup:
- Julienne five onions and place in a stock pot over medium low heat with three tablespoons of olive oil.
- Allow the onions to cook for about forty-five minutes stirring occasionally at the beginning and frequently toward the end.
- Once the onions are caramelized, add six cups of beef stock.
for the “bread”:
- Take three cups shredded mozzarella, one cup parmesan, 3 eggs and 2 tablespoons of coconut flour, mix together and place in a large non-stick skillet lined with parchment paper.
- Bake at 375 for 16 minutes.
- Place crust in fridge for more rapid cooling.
- Cut the bread to fit the shape of the container you will be using to bake your soup in.
top it off:
- Ladle the soup into individual oven proof serving vessels or one large casserole dish.
- Place the cheese crust over the top then top with Gruyere cheese.
- Place the dishes on a half sheet pan to catch any overflow
- Bake in the oven at 375 degrees for 20 minutes or until the cheese is bubbly and browned.
Notes
If using store beef stock or broth see notes in the body of the post.
Honestly the best French onion soup I have ever had! You have to try this recipe!!
Thank you so much!
Has to be the best iv ever had
Thank you!!!
You can’t get anything wrong if you use onions but this was decadent
Thank you so much. This is one of my favorites.