Savor the classic comfort of French Onion Soup, reimagined for a low carb diet with this straightforward Instant Pot recipe. This version retains the beloved traditional flavors while reducing both carbs and preparation time.
Begin by caramelizing the onions in the Instant Pot with monk fruit sweetener to enhance their natural sweetness. Once the onions reach a golden hue, deglaze the pot with dry sherry. This introduces a rich, subtly sweet undertone that perfectly complements the savory aspects of the soup. Next, add beef stock and Worcestershire sauce, which together infuse the broth with a depth of flavor that is both comforting and irresistibly appealing. Thyme and a bay leaf enrich the soup without overwhelming the delicate balance of tastes.
Top with melted Gruyère cheese over Parmesan crisps for a satisfying crunch and creamy texture. You can make your own homemade Parmesan crisps (bake grated or shredded parmesan cheese in a 400 degree oven for 3-5 mins) or use store-bought ones. My personal favorite is Mrs. Cubbinsons Everything Seasoned Parmesan Crisps.
Thanks to the Instant Pot, this delicious, soul-warming Low Carb French Onion Soup is ready in a fraction of the time it would traditionally take on the stove! I like to make a big batch on Sundays, then bring it to work for the week in a mini crock-pot. When I’m ready to eat, I just add the crisps and cheese, and I have a delicious lunch on the go!
Looking for more comfort foods? Check out Low Carb Beanless Chili or Slow Cooker Swedish Meatballs.
Low Carb French Onion Soup
Ingredients
- 3 large Onions, yellow or red peeled, halved and sliced ¼ inch thick
- 4 Tbsp Unsalted butter
- 1 Tbsp Lakanto Gold Monk Fruit Sweetener or other low carb "brown" sweetener
- 2 tsp Kosher salt
- 5 Tbsp Dry sherry
- 4 cups Beef stock
- 1 Tbsp Worcestershire sauce
- 1 tsp Ground black pepper
- ¼ tsp Dried thyme leaves or 1 tsp fresh thyme leaves
- 1 Bay leaf
Topping
- 1 cup Gruyere cheese shredded
- 10 Parmesan crisps
Instructions
- Select the saute setting on your Instant Pot. Set a timer for 30 minutes.
- Add butter to Instant Pot. Once it has melted (about 2 minutes), add onions, sweetener and salt. Stir with a wooden spoon, ensuring onions are coated. Cover the pot with a glass lid and let the onions cook, without stirring, for 10 minutes.
- Uncover the pot. The onions should be softened, but not brown. Stir the onions. Continue to stir every 2 minutes, loosening any brown bits from the bottom of the pot with the spoon until the timer runs out.
- Carefully add dry sherry to the pot. Scrape any remaining bits from the bottom of the pot with the spoon. Stir in the stock, Worcestershire sauce, thyme, bay leaf and pepper. Add the Instant Pot lid and turn to it's sealing position. Select the manual setting and set the timer for 5 minutes at high pressure (the pot will take about 10 minutes to come up to pressure before the cooking program begins).
- Once the cooking program ends, let the pressure release naturally for 15 minutes, then move the pressure release to "venting" to release any remaining steam. Discard the bay leaf. Taste for seasoning, adding salt and/or pepper as desired.
- Ladle into bowls. Top with Parmesan crisps and Gruyere cheese. Broil for 3-5 minutes or until cheese is bubbly (optional).
1 comment
Haven’t personally made this but was given a generous serving by author of this recipe and oo lala