This high-protein French onion soup combines deeply caramelized onions with tender shredded beef roast and a cheesy ciabatta topping, delivering classic French bistro comfort with added protein and substance.
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In a large pot over medium heat, add olive oil and the sliced onions.
To caramelize the onions with less fat, add a splash of beef bone broth and cook, stirring occasionally, until they are deeply browned and soft. This can take 30-45 minutes.
Once the onions are caramelized, add the cooked and shredded beef roast to the pot.
Season with salt, pepper, dried rosemary, and black garlic & truffle seasoning. Stir well to combine.
Pour in the rest of the beef bone broth, stir, and let the soup simmer.
While the soup simmers, slice the ciabatta rolls and toast them in an air fryer or oven at 400°F until golden brown and crispy.
Ladle the hot soup into oven-safe bowls.
Tear the toasted ciabatta into pieces (about half a roll per serving) and place them on top of the soup.
Top each bowl with about 1.5 oz of shredded low-fat mozzarella cheese.
Place the bowls under the broiler on high and broil until the cheese is melted, bubbly, and slightly browned.
Carefully remove from the oven, let cool for a moment, and serve hot.
Store cooled soup in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat. Assemble with fresh bread and cheese before serving to maintain crispy topping texture.
heavy-bottomed pot or Dutch oven (for even heat during caramelization) · broiler or oven (to melt cheese on bread) · oven-safe soup bowls or crocks (optional, for traditional presentation and broiling)
Proper caramelization typically takes 30–45 minutes on medium heat, stirring occasionally, until onions turn deep golden brown. Don't rush this step—it builds the soup's signature sweet, complex flavor.
Yes. Prepare the soup base and beef up to 2 days ahead; store in an airtight container in the refrigerator. Reheat gently on the stovetop, then assemble with fresh ciabatta and cheese just before serving.
Chuck roast, brisket, or rump roast all work well. Cook until tender enough to shred easily; slow-cooking or braising ensures the meat breaks apart without drying out.
With 1.5 lbs shredded beef and 9 oz mozzarella across typically 4 servings, each bowl provides approximately 30–35g protein depending on portion size.
Yes. Gruyère or Swiss cheese are traditional alternatives and melt beautifully; fontina adds richness. Avoid soft cheeses that won't form a cohesive topping.
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