Keto Creamy Onion Soup

Keto Creamy Onion Soup takes the classic French Onion Soup that everyone loves to a new level. It also turns a high-carb large-crouton topped soup into a Keto-friendly masterpiece. There is no flour in the recipe – just a lot of delicious cheese and heavy cream for thickness. Yet, it has that delicious onion flavor blended with wine and delicate spices, all in a French theme. Joanie even abandons the classic beef broth base and uses a delicate chicken stock instead.

For years, we enjoyed Outback’s Walkabout soup. I know many have made a copycat of this famous soup. This especially became popular when Outback removed it from their regular menu. In our pre-Keto days we used to enjoy an Outback Caesar Salad with a cup of this delicious soup. We have always talked about making a Keto version. Although Joanie has made a number of alterations, her recipe is even better than the classic Outback version. Definitely add this one to your Keto Creamy Soup collection!

Try a few other recipes with this Bisque-like texture on our site – they are all delicious:

You can tell that we love making hot and creamy soups. It is probably a throwback to our many years in the cold weather of the East Coast. But, they do make for a hearty meal even here in the Southwestern United States. A pot of delicious creamy soup is truly “comfort food.” It will warm your belly and bring a smile to your face. Best of all, they are Keto and will keep you on your Keto journey.


Of course, the onion is the key ingredient for the recipe. Joanie likes the sweetness of Vidalia onions for this recipe. It is a must ingredient. Yellow onions are too bitter for this recipe, and white onions seem to go better in highly spiced recipes. They are not as strong as other onions so they allow the spices to rule. Vidalia onions maintain that sweetness when partially caramelized and that is what you want. They are perfect for this creamy Keto soup. Now, let’s talk about the creaminess.

The heavy cream will add thickness to the soup, so flour and milk are not needed. Skip the classic roux and rely on the heavy cream, and a blend of cheeses to thicken your Keto Creamy Onion Soup. Joanie also likes a blend of cheeses – Monterey Jack and Sharp Cheddar go well together and add flavor and color. They also go well with the wine and thyme . . . very French! I am also unsure why, but bay leaves are so good in soups! Also, stick with organic chicken stock rather than beef. It really makes for a lighter more delicate soup.

Preparation Tips

Our first tip is to make sure you have a solid Dutch Oven – this is a one pot recipe and you want that even heat for simmering and blending flavors. A good Dutch Oven is a great investment. We have always liked the Lodge Dutch Oven. The six quart is a good size for this recipe. However, we did recently invest in a wider and shorter 6 3/4 quart Le Creuset Dutch Oven. We absolutely love it! It allows for more surface area. Although Le Creuset is a bit more costly, they are the best! Our Le Creuset is now our go-to Dutch Oven.

Le Creuset 6.75 Quart Dutch Oven – Absolutely The Best Dutch Oven

The Le Creuset Cast Iron Dutch Oven is lighter than any other premium cast iron on the market. That is huge since many cast iron large pots are very heavy. We can handle this one easily. The enameled coating inside shows you how the cooking is proceeding.

The 6.75-qt. Dutch oven from Le Creuset features a wide, shallow shape, with a large surface area. It is ideal for reducing sauces and evaporating excess liquid or effectively searing and browning meats before slowly cooking to perfection. Since it is cast iron with an enamel coating you will always get uniform heating – no hot spots!

Le Creuset’s Cast Iron Dutch Ovens are perfect for slow cooking, simmering soups and stews, and baking everything from side dishes to artisan bread. Tight-fitting lids keep moisture from escaping, ensuring your slow-cooked dishes are steadily basted in their own juices for moist, delicious results. The Le Creuset goes from the stovetop to the oven and will clean up is so easily! Your Le Creuset Dutch Oven will become a family heirloom – just excellent! Click on the picture or any link to learn more. We highly recommend this one.

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Another tip is to make sure you are patient after adding the chicken stock and spices. Twenty minutes of simmer on lower heat will ensure that the spices will incorporate and the soup will be flavorful. Turning the heat down after adding the heavy cream is a good idea, as the soup will thicken as the temperature drops. Stir often to blend the cream well. Do the same after adding the cheeses. In fact, you can even take the pot off the heat to stir in the cheeses. The soup should be hot enough to melt the cheeses easily.

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Keto Creamy Onion Soup – Low in Carbs, A Perfect “Belly Warmer” Soup

Keto Creamy Onion Soup is similar to Outback’s Walkabout classic . . . only better. The carbs are kept low by eliminating the flour-based roux and substituting heavy cream and delicious cheeses. Joanie’s creation is the perfect Keto “Belly Warmer!” Low in carbs and made in one pot – it is definitely Tasty Low Carb!

Keto Creamy Onion Soup

Recipe by Joanie and Chris
5 from 12 votes
Course : Soup
Cuisine : American
Allergen : Gluten Free, Peanut Free
Prep time 15 minutes
Cooking time 1 hour
Total time 1 hour 15 minutes
Servings 6
Calories 479.8kcal
Keto Creamy Onion Soup is similar to French Onion Soup, just cream based and much lower in carbs! It is full of flavor and loaded with a delicious cheesy blend. A perfect Keto "belly warmer!"
Net Carbs 10g


  • 3 tablespoons Butter
  • 2 Vidalia onions (halve, cut into 1/2 inch rounds, then chopped into 1 inch pieces)
  • 1 teaspoon Sea salt
  • 1 teaspoon Pepper
  • 1 cup White wine
  • 6 cups Chicken stock (organic)
  • 2 Bay leaves
  • 1 ½ teaspoons Thyme (dried)
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ cups Heavy cream (room temperature)
  • 1 cup Monterey Jack cheese (grated)
  • 1 cup Cheddar (Extra sharp, shredded)
  • 2 tablespoons Parsley (chopped)


  • In a Dutch oven, over medium heat, melt the butter, then add the sliced onions and salt and pepper. Sauté and stir for 15 minutes until softened.
  • Add the white wine to the pan, turn heat to medium-high, and cook for 3 minutes until the alcohol is reduced.
  • Turn heat to medium-low. The chicken stock, thyme, Worcestershire, and bay leaves should be added and the broth allowed to simmer for 30 minutes. Do not cover the Dutch oven. The broth will reduce somewhat. After 20 minutes remove the bay leaves.
  • Add the heavy cream and stir to incorporate. Allow to simmer for 10 minutes until it thickens.
  • Turn the heat off and stir in the cheeses (reserve some cheddar for garnish). Garnish with chopped parsley and some grated cheddar. Serve hot.


Serving-1cup | Calories-479.8kcal | Carbohydrates-10.7g | Protein-13g | Fat-39.8g | Saturated Fat-24.5g | Cholesterol-117.9mg | Sodium-1644.4mg | Potassium-342.9mg | Fiber-1.2g | Sugar-8.3g | Calcium-356.8mg | Net Carbs-10g

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