French onion soup
Rated by 11 diets
Diet Ratings
Onions contain 7-9g net carbs per medium onion. A typical serving uses 1-2 onions, delivering 7-18g net carbs before accounting for bread croutons (10-15g) and cheese. Without croutons, it's borderline; with them, it exceeds daily limits.
French onion soup is traditionally made with beef broth and topped with melted cheese (usually Gruyère). Contains animal products in both broth and cheese topping.
French onion soup base (caramelized onions, beef broth) is paleo-compliant. However, it is traditionally topped with bread and melted cheese (both excluded). Without these toppings, the soup itself is acceptable.
iStrict paleo followers may rate the traditional version as 'avoid' (score 1-2) due to bread and cheese toppings being non-negotiable components.
Onions are Mediterranean staples and caramelizing develops natural sweetness without added sugars. However, traditional versions are topped with cheese and bread, adding saturated fat. Broth-based versions with minimal cheese topping are more aligned.
French onion soup is primarily onions (plant vegetable) with broth. Onions are plant-derived and excluded from carnivore diet. Beef broth alone would be acceptable, but onions are the defining ingredient.
Traditional French onion soup is topped with bread and melted cheese (both excluded). The broth and caramelized onions are compliant, but the dish as traditionally served violates Whole30.
French onion soup is primarily caramelized onions, which are high-FODMAP. Onion is the main ingredient and cannot be removed without fundamentally changing the dish. High-FODMAP at any serving size.
French onion soup is typically made with beef broth (high sodium), topped with bread and melted cheese (saturated fat). Standard serving contains 1000-1500mg sodium, far exceeding DASH limits. Cheese topping adds additional saturated fat and cholesterol.
Onions are low-glycemic; beef broth provides some protein. However, minimal protein overall; cheese topping adds saturated fat; bread croutons are high-glycemic. Macronutrient imbalance requires substantial protein addition.
Caramelized onions provide quercetin (antioxidant) and prebiotic fiber. However, traditional recipes use beef broth (high sodium, saturated fat) and melted cheese topping. Slow cooking may generate some AGEs. Moderate anti-inflammatory benefit offset by saturated fat.
iVegetable-broth versions with minimal cheese score higher (7-8). Some authorities emphasize quercetin benefits more heavily, rating standard versions 7. Preparation method significantly impacts score.
Low protein (3-5g per serving) is a major drawback. Typically made with beef broth (good) but topped with melted cheese and bread (high fat, refined carbs). High sodium. While flavorful and hydrating, it lacks the protein density needed for GLP-1 patients and may not provide satiety.
iSome practitioners accept French onion soup as an occasional broth-based option if cheese topping is minimized; others view it as too low-protein and high-sodium for regular consumption.
Controversy Index
Score range: 1–6/10. Higher controversy = more disagreement between diets.