📍 Where this dish comes from: Marseille · Old Port (Vieux-Port)
Discover the history of this region →
Discover the history of this region →
The legendary French onion soup — deeply caramelized onions simmered in rich beef broth with white wine and thyme, ladled into earthenware crocks, blanketed with a thick lid of toasted Gruyère. This keto version omits the traditional crouton but the molten, bubbling cheese crust still delivers that shattering, dramatic moment of breaking through.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 1 kg yellow onions thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar substitute (erythritol)
- 3 garlic cloves minced
- 150 ml dry white wine
- 1.5 L rich beef bone broth
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper
- 150 g Gruyère grated; gratin
- 50 g Comté grated; gratin
- 4 thin slices keto bread (optional crouton substitute)
Instructions
- Melt butter and oil in a large heavy pot over medium-low heat. Add onions and sugar substitute. Cook 45–60 minutes, stirring every 5 minutes, until deep golden brown.
- Add garlic, cook 2 minutes. Increase heat to medium-high.
- Add wine and scrape up browned bits. Simmer until wine reduces by half.
- Add broth, bay leaves, and thyme. Bring to boil, reduce to simmer 20 minutes. Season well.
- If using keto bread croutons: toast slices in oven until very dry and crisp.
- Preheat broiler. Ladle soup into oven-proof crocks. Float crouton on top if using.
- Pile generously with mixed Gruyère and Comté. Broil 3–5 minutes until bubbling and golden. Serve immediately.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 18g | Fat: 22g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Onions are rich in quercetin, a flavonoid studied for its anti-inflammatory properties.
- Bone broth provides collagen peptides studied for their potential role in joint and gut lining health.
- Garlic contains allicin, a sulfur compound studied for its potential cardiovascular benefits.