Keto French Onion Soup

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This Keto French Onion Soup is the ultimate comfort food! It's cheesy, creamy, and super filling. You'll want to make this recipe over and over again - especially because it's low-carb, keto-friendly, grain-free, and gluten-free!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer

Cuisine: French

Servings: Servings

Calories: 708kcal

Author: Clean Keto Lifestyle

Ingredients

1/2 cup 1 stick butter
2 1/2 cups about 2.5 onions, sliced
2 cloves garlic minced
2 sprigs fresh thyme
2 bay leaves
salt and pepper
1 cup red wine
3 tablespoons coconut flour
2 quarts beef bone broth
Gruyere or another good melty cheese, optional

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

Instructions

For the Soup

Add the butter, onions, garlic, thyme, and bay leaves in a large pot on medium-low heat. Season with salt and pepper.
Saute for about 25-30 minutes or until the onions are softened and turning a caramel brown color.
Add the red wine, turn up heat to bring the mixture to a boil, and then turn down heat to low and allow to simmer.
Simmer for 5 minutes or until the alcohol smells like it has been cooked away.
Add in the coconut flour and stir to combine.
Cook for 5-10 minutes and then add the beef bone broth.
Turn heat to high and bring to a boil, cover with lid, then turn down to simmer a for 10-15 minutes.
Ladle the soup into oven-safe bowls, top with our Keto Biscuits (see recipe below), then top with Gruyere or another good melty cheese.
Broil for a few minutes until everything is bubbly and starting to turn golden.

For the Biscuits (Makes 12 large biscuits)

Heat your oven to 350°F and line a baking sheet with parchment paper.
Microwave the mozzarella and cream cheese for 90 seconds, stirring at each 30 second interval until the cheese is melted.
Attach the hook attachment to a stand mixer. Add the almond flour and xanthan gum to your mixer bowl and mix until combined.
Add in the eggs, 2 tablespoons of the melted butter, and the yeast mixture. Then add your melted cheese.
Mix for 10 minutes, scraping down the sides if needed.
Roll dough into 12-15 balls and place them on the lined baking sheet.
Drizzle each ball with melted butter and sprinkle coarse salt over top.
Bake for 10 minutes at 350°F and then turn the oven down to 325°F and bake for another 10 minutes or until the biscuits are golden brown on top.

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