Easy french onion soup gets a protein bump with braised meat. You won’t believe the flavor these cheesy bowls have!

We have been seriously prioritizing our protein intake these last few years so I have been committed to taking some of my favorite recipes and making them protein packed. If you are also committed to high protein and lower carb, I highly recommend trying out some of my bowl recipes. My Venison Burger Bowl, Venison Burrito Bowls and my Venison Mediterranean Steak Bowls are just a few of our favorites. Venison is a lean meat that provides an amazing source of protein that pairs well with most of your favorite dishes. We love to whip up this High Protein Taco Casserole Recipe for an easy dinner and there is always enough leftover to eat for lunches throughout the week. Another low carb /high protein dinner that we make on repeat is my Venison Egg Roll in a Bowl. It is light, flavorful and so easy to meal prep.
If you love the taste of a classic French onion soup, just wait until you try this high-protein twist! Slow-braised meat takes this cozy favorite to the next level, adding rich, savory depth to every spoonful. Topped with melty cheese and a perfectly toasted slice of bread, this French onion soup is comfort food at its finest. Whether you’re craving a hearty dinner or a meal-prep-friendly option for the week, this soup has you covered!
The best part? It’s freezer-friendly! Make a big batch, portion it out, and stash some away for a busy night when you need something warm and satisfying. With its deep, caramelized onion flavor, tender braised deer meat, and gooey cheese topping, this high-protein French onion soup is a total game-changer. Get ready to dig into a bowl of pure comfort!
INGREDIENTS AND KITCHEN TOOLS

- Roast – venison, beef or bison – a lean roast with not too much fat works best here
- High heat tolerant cooking fat (avocado oil, tallow)
- Unsalted butter
- Yellow onions
- Garlic cloves
- All purpose flour
- Salt
- Black pepper
- Dijon mustard
- Dry white wine
- Balsamic vinegar
- Worcestershire sauce
- Beef broth or stock (you could also use bone broth for more protein. I also recommend low sodium to reduce the amount of sodium)
- Bay leaves
- Fresh thyme sprigs
- Sourdough or baguette slices
- Gruyere cheese or fontina cheese(or a combo of both)
Kitchen Tools:
Here is what you need to make this recipe:
- Large Dutch oven or pot
- Slicer or sharp knife
- Large cutting board
- Oven safe bowls
- Cheese grater
- Measuring cups & spoons
STEP BY STEP



Step 1: Start by patting the roast dry with a paper towel to absorb any liquid.
Step 2: Next sear it on all sides in a large dutch oven over medium heat in the high heat tolerant fat.
Step 3: Remove the roast and set aside.
Step 4: Remove the fat from the pan, place the dutch oven back on the stove and add the butter over medium low heat.
Step 5: Next, add the onions and allow them to caramelize for 20-30 minutes until they’re a rich caramel color, soft and sweet.
Step 6: Add the garlic, flour, salt and pepper to the caramelized onions and cook for 2 minutes. Add the Dijon and cook for an additional minute.
Step 7: Next deglaze the pan with the white wine, scraping up any brown bits on the bottom of the pan. Add the balsamic, Worcestershire and beef stock, give it a stir and add the roast back to the dutch oven.
Step 8: Lay the bay leaves and thyme on top, cover the pot with a lid and allow the mixture to come to a boil.
Step 9: Turn the heat to low and let it simmer for 2-3 hours, or until the roast is pulling apart and tender. Remove the thyme and bay leaves.
Step 10: Remove the roast back and shred the meat. Add the shredded meat back to the pot. Remove the pot from the heat.
Step 11: Preheat the oven to 400F and toast your bread rounds for 6-8 minutes until toasted.
Step 12: Ladle generous portions of the meat and soup mixture into oven-safe bowls.
Step 13: Top with the toasted bread and evenly divide the cheese until you have your desired amount in each bowl.
Step 14: Turn the oven to high broil and arrange the bowls on a baking sheet.
Step 15: Place your baking sheet with the soup under the broiler for 2-4 minutes about 6 inches from the flame to melt the cheese. Remove when the cheese bubbly and brown.
Step 16: Serve (carefully) and enjoy!

Cooking Tip
I highly recommend using a lean roast with not too much fat, it’ll shred easier. Also, I know it is an extra step, but I highly recommend adding your soup to an oven-safe bowl, topping with baguette and cheese, and broiling for a few minutes until your cheese us golden brown and bubbly!
HOW TO SERVE

I highly recommend preparing this dish as instructed above. The addition of crispy bread and melted cheese takes this soup to the next level. But it is also delicious with a side of crispy bread and cheese sprinkled over the top.
STORING AND REHEATING

This soup stores great. You can pack it in an airtight container and it’ll keep in the fridge for about 5 days. I haven’t tried freezing it, but I bet you could portion in these freezer cubes and reheat in a pot when ready to eat.

OTHER VENISON & SOUP RECIPES YOU’LL LOVE
- Venison Roast
- Beer Braised Venison Roast
- Venison Hamburger Soup
- The Easiest And Most Delicious Venison Backstrap Recipe

Easy French Onion Soup with Braised Meat | High Protein French Onion Soup
Easy french onion soup gets a protein bump with braised meat. You won’t believe the flavor these cheesy bowls have!
- Prep Time: 45 min
- Cook Time: 2-3 hours
- Total Time: 3hrs 405min
- Yield: 8–10 1x
- Category: Soup, Dinner
- Method: Stovetop
Ingredients
- 1, 2-3 lb. roast – venison, beef or bison – a lean roast with not too much fat works best here
- 1 Tbsp. high heat tolerant cooking fat (avocado oil, tallow)
- 3 Tbsp. butter
- 4 lbs. Yellow onions, sliced
- 3 garlic cloves, minced
- 3 Tbsp. flour
- 1 and ½ tsp salt
- ⅓ tsp. Pepper
- 1 tsp. Dijon mustard
- ½ cup dry white wine
- 1 Tbsp. balsamic vinegar
- 1 tsp. Worcestershire sauce
- 8 cups beef stock
- 2 bay leaves
- 1 bunch fresh thyme
- 6–8 small, sliced sourdough or baguette rounds
- 8 oz. grated gruyere or fontina (or a combo of both) cheese
Instructions
- Start by patting the roast dry with a paper towel to absorb any liquid.
- Next sear it on all sides in a large dutch oven over medium/medium-high heat in the high heat tolerant fat.
- Remove the roast and set aside.
- Remove the fat from the pan, place the dutch oven back on the stove and add the butter over medium low heat.
- Next, add the onions and allow them to caramelize for 20-30 minutes until they’re a rich caramel color, soft and sweet.
- Add the garlic, flour, salt and pepper and cook for 2 minutes. Add the Dijon and cook for an additional minute.
- Next deglaze the pan with the white wine, scraping up any bits on the bottom of the pan. Add the balsamic, Worcestershire and beef stock, give it a stir and add the roast back to the dutch oven.
- Lay he bay leaves and thyme on top, cover the pot with a lid and allow the mixture to come to a boil.
- Turn the heat to low and let it simmer for 2-3 hours, or until the roast is pulling apart and tender. Remove the thyme and bay leaves.
- Remove the roast back and shred the meat. Add the shredded meat back to the pot. Remove the pot from the heat.
- Preheat the oven to 400F and toast your bread rounds for 6-8 minutes until toasted.
- Ladle generous portions of the meat and soup mixture into oven-safe bowls.
- Top with the toasted bread and evenly divide the cheese until you have you desired amount in each bowl.
- Turn the oven to high broil and arrange the bowls on a baking sheet.
- Broil for 2-4 minutes about 6 inches from the flame and remove when bubbly and brown.
- Serve (carefully) and enjoy!