This keto French onion soup is cozy, comforting, and needs just 5 ingredients to make! Topped with toasted low carb bread and plenty of gruyere cheese, it comes together in less than 10 minutes!
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
Place a large soup pot over medium heat. Once hot, add the butter to melt. Add the sliced onions, sweetener, and pepper and saute for 8-10 minutes, until tender.
Add the beef broth and Worcestershire sauce and bring to a simmer. Once it starts simmering, cover the pot and let it simmer for a further 10 minutes.
While the soup is simmering, prepare the cheesy toasts. Slice your two keto hot dog buns into 6 thick slices and slice each one in half. Place the twelve pieces of bread onto the lined sheet. Sprinkle half the Gruyere cheese over the top. Bake in the oven for 6-8 minutes, until golden brown.
Ladle the soup into small bowls. Add 1-2 pieces of the cheesy toast on top of each soup bowl and sprinkle with extra Gruyere cheese and a sprig of thyme.
Notes
* You can also use thickly sliced keto bread or even keto English muffins. TO STORE: Leftover soup can be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place the cooled soup in an airtight container and store it in the freezer for up to 6 months.TO REHEAT: Either microwave the soup in 30-second spurts or reheat in a saucepan.TO MAKE AHEAD: For optimum freshness, soup can be prepared up to 3 days in advance and stored in the refrigerator. When ready to serve, bring it to room temperature then place it over medium heat until hot. While the soup is heating up, prepare the cheesy croutons.