High-Protein French Onion Soup With Beef

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.