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–+ servings

Soupe à l'Oignon Gratinée

The legendary French onion soup — deeply caramelized onions simmered in rich beef broth with white wine and thyme, ladled into earthenware crocks.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Course: Soup
Cuisine: French
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
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