Notes
For a richer soup, use all beef broth instead of a mix of beef and chicken. Gruyère is traditional, but Swiss or Emmental cheese can be used as alternatives. Keto bread can be homemade or store-bought; ensure it is sturdy enough to hold the cheese topping.
Method
Onion preparation: Peel the onions and slice them thinly. Caramelizing onions: In a large, heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring frequently, until the onions are very soft and deep golden brown. Herb addition: Add the thyme and bay leaves. Broth addition: Pour in the beef broth and chicken broth, scraping up any browned bits from the bottom of the pot. Flavoring and simmering: Add the Worcestershire sauce and garlic powder. Bring to a gentle simmer and cook uncovered for 30 minutes, allowing the flavors to meld. Remove the bay leaves. Bread preparation: While the soup simmers, toast the keto bread slices until golden. Assembly and broiling: Preheat your oven broiler. Ladle the soup into oven-safe bowls. Place a slice of toasted keto bread on top of each bowl. Sprinkle generously with Gruyère and Parmesan cheese. Final cooking: Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Garnishing: Garnish with chopped fresh parsley before serving. Serving: Serve alongside your favourite dishes and enjoy! Refrigerate: Store French onion soup in an airtight container in the refrigerator for up to 3-4 days. Store bread and cheese toppings separately and assemble when reheating. Freezing: Freeze soup base (without bread and cheese) for up to 3 months. Thaw in refrigerator overnight, reheat gently, then add fresh bread and cheese before broiling.