Red Meat Allergy Friendly Paleo French Onion Soup
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Learn more →Ingredients
4 servings
For the soup
- 3 lb yellow onions (about 5 medium), thinly sliced
- 3 tbsp olive oil
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 6 cups beef bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 bay leaf
For the croutons
- 1 cup cassava flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- 3 tbsp olive oil
- 2 tbsp water
For topping
- 1 cup dairy free cheese, shredded
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 uncovered, stirring every 5–7 minutes, for 45–55 minutes, until the onions are deeply golden-brown and reduced to about one-quarter of their original volume. If the onions begin to stick or darken too quickly, reduce the heat to medium-low and add a splash of water.
- 2
Add the minced garlic and thyme to the caramelized onions and cook, stirring constantly, for about 1 minute, until fragrant.
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