Cinnamon Free French Onion Soup with Turmeric & Herb Broth
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp extra virgin olive oil
- 3 lbs yellow onions (about 5 medium), halved and thinly sliced
- ½ tsp fine sea salt, plus more to taste
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- 1 tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tbsp apple cider vinegar
- 5 cups low-sodium beef broth
- 1 tbsp coconut aminos
For the toasts
- 8 slices whole-grain baguette or whole-grain bread (about ½-inch thick)
- 1 tbsp extra virgin olive oil
- 4 oz gruyère cheese, coarsely grated (about 1 cup)
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 5–7 minutes, for 45–55 minutes, until the onions are deeply golden-brown and jammy throughout — they should reduce to roughly one-quarter of their original volume. Adjust the heat to medium-low if the onions begin to scorch at the edges before they are fully softened.
- 2
Push the onions to the sides of the pot and add the minced garlic to the center. Cook for 1 minute, stirring, until fragrant. Stir in the thyme, bay leaf, turmeric, and black pepper and cook for 30 seconds, until the spices are fragrant and evenly coat the onions.
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