Keto French Onion Soup

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 5 min

Keto French Onion Soup

French Onion soup does not have to be limited because it is not “diet” food! A minimal amount of onion can be used to still achieve wonderful flavor due to proper cooking techniques, which will be described below. A small amount of onion is sauteed in olive oil until it is starting to brown. A small amount of water is added to the pan to deglaze the flavors until the water is completely evaporated. This process is repeated constantly for an entire hour. The resulting onion should be dark with a jammy consistency. These onions will form the basis of the soup base. Only water is added to the caramelized onions to create a soup, and the flavor is phenomenal with minimal net carbs! You can eat the soup without the addition of Keto bread and cheese on top, but it is delicious and classic.

What kind of onion to use?

You can use white or yellow onion. A white onion will yield a more bitter soup that contrasts so nicely, and a yellow onion will be a lot sweeter. White onion is my preference.

How long does the process take?

The entire process takes around an hour. A long cooking process is necessary to develop flavor with minimal ingredients properly.

Why use a saute pan to make the soup?

A saute pan is essential because it allows the water to evaporate from the onions. A tall-sided pan will only trap the water causing minimal browning to occur.

Can I use butter?

You can use butter instead of avocado oil if you want a sweeter flavor. Avocado oil is excellent because it is very neutral.

  • Net Carbs

    2.8 g

  • Fiber

    9.5 g

  • Total Carbs

    12.3 g

  • Protein

    8.4 g

  • Fats

    7.4 g

123 cals

Keto French Onion Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Butter


    1 tbsp

  • White onion

    White onion

    4.5 oz

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.75 tsp

  • Water


    2 cup

  • Keto Bread

    Keto Bread

    4 Slice

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    8 tbsp, shredded

Recipe Steps

steps 9

1 h 5 min

  • Step 1

    Slice a white onion in half and remove the papery skin. Slice both halves of the onion in thin julienne pieces. Preheat a medium-size saute pan over medium-high heat until hot. Add in the avocado oil and swirl to coat. Add in the onions and begin to stir them until they start to brown. Add in the kosher salt.
    Step 1
  • Step 2

    Add in 2 tbsp of water and stir the onions. Cook over medium heat until the water is completely evaporated. Be sure to stir well after each addition of water and after the water has evaporated.
    Step 2
  • Step 3

    Repeat this process for an entire hour. It is ok if you walk away from the onions and the water has disappeared for a while. It will only help to concentrate the flavor.
    Step 3
  • Step 4

    Once an hour has passed and the onions are a very dark brown color and jammy/oily in appearance, add 2 cups of water.
    Step 4
  • Step 5

    Give the soup a good stir. Taste it for salt and adjust as necessary. Bring the soup to a boil.
    Step 5
  • Step 6

    Pour the soup into four 4 oz ramekins.
    Step 6
  • Step 7

    Cut the bread using a circle cutter that fits the top of the ramekins.
    Step 7
  • Step 8

    You can use a paring knife to cut the bread if you don’t have a proper circle cutter. Top each evenly with mozzarella cheese.
    Step 8
  • Step 9

    Broil the soups until the cheese is nicely browned. Serve immediately.
    Step 9

Comments 3

  • jgoldbetterb163

    jgoldbetterb163 2 years ago

    I thought it was pretty good. Next time I would add beef broth to it for more flavor.

    • StupendousMacadamia716900

      StupendousMacadamia716900 3 years ago

      Delicious My onions were more than done around 45 min.

      • Anna

        Anna 3 years ago

        Why not Swiss Cheese?