Low Carb French Onion Soup

Yield: 6 servings

Low Carb French Onion Soup

Serve this bad boy with biscuits for a heavenly comfort food dish.


For the Soup
  • 1/2 cup (1 stick) butter
  • 2 1/2 cups (about 2.5) onions, sliced
  • 2 cloves chopped garlic
  • 2 sprigs thyme
  • 2 bay leaves
  • salt and pepper
  • 1 cup red wine
  • 3 tablespoons coconut flour
  • 2 quarts beef broth
For the Biscuits
  • 3 cups mozzarella cheese
  • 4 tablespoons cream cheese
  • 1 1/2 cups almond flour
  • 2 teaspoons xanthan gum
  • 2 eggs
  • 4 tablespoons melted butter
  • 2 teaspoons yeast mixed into 2 tablespoons warm water


For the Soup
  1. Sautee butter, onions, garlic, thyme, and bat in pot on medium. Sprinkle with salt and pepper. Sautee for about 25-30 minutes or until onions are softened and turning a caramel brown color.
  2. Add wine, turn up heat to boil, and then turn down heat to simmer. Simmer for 5 minutes or until the alcohol smells like it cooked away. Add flour and stir. Cook for 5-10 minutes. Then add broth. Turn heat to high, cover with lid, then turn down to simmer and cook for 10-15 minutes.
  3. Ladle soup into soup bowl, top with your favorite keto bread or biscuit, then top with gruyere or another good melty cheese. Broil for a few minutes until everything is bubble and starting to turn golden. Serve while hot.
For the Biscuits
  1. Heat oven to 350. Microwave mozzarella and cream cheese for 1.5 minutes at 30 second intervals until cheese is melted.
  2. Attach paddle attachment to your mixer. Mix almond flour and xanthan gum in mixer bowl. Add eggs, 2 tablespoons of the melted butter, and the yeast mixture. Then add your melted cheese. Mix for 10 minutes, scraping down sides if needed.
  3. Line baking sheet with parchment paper. Roll dough into balls. You will get about 12-15. Drizzle with melted butter and sprinkle coarse salt on top. Bake for about 15-20 minutes, turning the oven down to 325 about halfway through the baking time.


6.67 grams carbs per serving
Created using The Recipes Generator
Lunch, SoupsKarissa Long