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High Protein Recipe

French Onion Soup with Ribeye Steak and Peppers

Updated on 5 min read
philly cheesesteak soup 3 High Protein Recipe

Quick Description

This French Onion Soup with Ribeye Steak and Peppers blends rich caramelized onions, flavorful broth, and tender beef steak for a satisfying, low-carb meal. Topped with a keto-friendly Everything Bun, it’s a complete and savory dish that’s perfect for cozy nights.

Servings & Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Ingredients List

  • 4 tablespoons avocado oil (or olive oil)
  • 3 large yellow onions, peeled and thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire sauce (or coconut aminos for a gluten-free option)
  • ½ teaspoon sea salt, more to taste
  • ½ teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • ½ cup cooking sherry
  • 4 cups beef stock
  • **1 keto-friendly Everything Bun
  • ½ small red, green, and yellow bell peppers, thinly sliced
  • 10-ounce ribeye steak, thinly sliced

Instructions

Step 1: Caramelize the Onions

  1. Heat the Oil:
    • In a large soup pot, heat 4 tablespoons of avocado oil (or olive oil) over medium heat.
    • Add the yellow onions and sauté until they begin to soften, about 5 minutes.
  2. Add the Butter:
    • Add the butter to the onions and cook, stirring occasionally, for about 25–30 minutes. Let the onions caramelize slowly until they turn golden brown and tender. Stir occasionally to ensure even cooking and prevent burning.

Step 2: Build the Soup Base

  1. Add Seasonings and Aromatics:
    • Add the Worcestershire sauce (or coconut aminos), sea salt, black pepper, and garlic to the onions. Stir well.
    • Add the fresh thyme and bay leaves. Let cook for another 2 minutes until fragrant.
  2. Deglaze the Pot:
    • Pour in the cooking sherry, scraping the bottom of the pot to loosen any browned bits from the onions. Cook for about 2 minutes to let the alcohol evaporate.
  3. Add the Broth:
    • Add the beef stock to the pot and bring the mixture to a simmer.
    • Let it simmer for 15–20 minutes, uncovered, allowing the flavors to meld together. Taste and adjust the seasonings as needed.

Step 3: Prepare the Steak and Peppers

  1. Cook the Steak and Peppers:
    • In a separate pan, heat 1 tablespoon of avocado oil over medium-high heat.
    • Add the sliced bell peppers and sauté until tender, about 4–5 minutes. Remove the peppers from the pan and set aside.
    • In the same pan, add the thinly sliced ribeye steak. Sear for about 2–3 minutes until browned and cooked through. Remove from the pan and set aside.

Step 4: Assemble the Soup

  1. Combine the Steak and Peppers:
    • Add the cooked steak and peppers back into the soup pot, mixing them with the caramelized onions and broth. Simmer for 5–10 minutes to heat everything through.

Step 5: Toast the Bun

  1. Toast the Keto Bun:
    • While the soup simmers, lightly toast the keto-friendly Everything Bun in a toaster or oven until golden brown.

Step 6: Serve

  1. Assemble the Soup:
    • Ladle the soup into bowls. Top each bowl with a slice of the toasted Everything Bun for a crunchy garnish.
    • Serve immediately and enjoy!

Additional Notes

  • Meat Options: If you prefer a leaner cut, you can swap the ribeye steak with flank steak or sirloin steak.
  • Make It Heartier: Add more vegetables like celery, carrots, or zucchini to bulk up the soup while keeping it low-carb.
  • Cheese: If desired, you can melt some mozzarella or Parmesan cheese on top of the bun for extra richness.

Dietary Info

  • Low-Carb
  • High-Protein
  • Gluten-Free (if using coconut aminos)
  • Keto-Friendly

Ingredient Details & Substitutions

  • Avocado Oil: You can substitute with olive oil or ghee for a different flavor.
  • Beef Stock: Opt for chicken stock if you prefer a lighter broth.
  • Bell Peppers: Use red, yellow, and green bell peppers for a colorful and sweet mix. You can also add jalapeños for heat.

Recipe Variations & Serving Suggestions

  • With Cheese: Top the soup with melted cheese or serve it with a side of low-carb garlic bread.
  • Spicy Version: Add chili flakes or hot sauce to the soup for some heat.

Storage & Make-Ahead

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: This soup freezes well for up to 1 month. Let it cool completely before storing in freezer-safe containers. Reheat on the stove when ready to serve.

Nutrition (Per Serving)

  • Calories: 350 kcal
  • Protein: 30 g
  • Fat: 22 g
  • Carbs: 10 g
  • Net Carbs: 6 g
  • Fiber: 4 g

FAQs

Q: Can I make this soup ahead of time?
Yes, this soup can be made in advance and stored in the fridge for 3-4 days or frozen for up to 1 month. Simply reheat when ready to serve.

Q: Can I use a different meat for this soup?
Yes, you can substitute the ribeye steak with ground beef, chicken breast, or sausage for different flavors.

Q: How can I make this soup spicier?
Add cayenne pepper, chili flakes, or even some jalapeño slices to give the soup a spicy kick.

Optional Personal Story

This French Onion Soup with Ribeye Steak and Peppers is a perfect weeknight meal for when you want something filling and comforting. The savory broth, the tender beef, and the sautéed peppers come together to create a rich and satisfying dish. It’s perfect for those chilly evenings when you want something warm and hearty.

Call-to-Action

Make this French Onion Soup with Ribeye Steak and Peppers tonight! It’s a deliciously savory dish that’s low-carb, high-protein, and sure to please the whole family.

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