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Keto French Onion Soup Chicken - Cozy, Savory, and Low-Carb

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 pounds) or 6 boneless thighs
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon unsalted butter (or ghee for dairy-sensitive)
  • 3 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup dry white wine (optional; can sub extra broth)
  • 1 cup beef broth (low sodium, no sugar added)
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coconut aminos or Worcestershire sauce (check labels for sugar)
  • 1 1/2 cups shredded Gruyère or Swiss cheese (can mix with provolone or mozzarella)
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Pat the chicken dry and season both sides with salt, pepper, and onion powder.
  2. Sear the chicken: In a large oven-safe skillet, heat the oil over medium-high. Sear the chicken 3–4 minutes per side until golden. Remove to a plate; it will finish in the oven.
  3. Start the onions: Reduce heat to medium. Add butter and the sliced onions with a pinch of salt. Cook, stirring often, for 15–20 minutes until soft and golden. Don’t rush—color equals flavor.
  4. Add aromatics: Stir in garlic and thyme. Cook 1 minute until fragrant.
  5. Deglaze: Pour in the wine and scrape up browned bits. Let it simmer 1–2 minutes to reduce slightly. If not using wine, use a splash of broth.
  6. Build the sauce: Add beef broth, cream, Dijon, and coconut aminos or Worcestershire. Simmer 3–4 minutes to thicken slightly. Taste and adjust salt and pepper.
  7. Nestle and top: Return the chicken to the skillet, nestling it into the onions. Spoon some sauce over each piece. Sprinkle evenly with shredded cheese.
  8. Bake: Transfer skillet to the oven and bake 12–15 minutes, or until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
  9. Broil for finish (optional): Broil 1–2 minutes to brown the cheese. Watch closely to prevent burning.
  10. Rest and serve: Let the chicken rest 5 minutes. Garnish with parsley and serve with a spoonful of the onion gravy.