Paleo Whole30 French Onion Soup with Cauliflower Toasts

Deeply caramelized onions are the whole point here, slow-cooked in ghee until they turn mahogany brown and jammy, then deglazed with a splash of apple cider vinegar to lift every browned bit off the pot. Beef bone broth and a touch of coconut aminos build a rich, savory base that tastes like it simmered all day, rounded out with fresh thyme and bay leaf. Instead of a bread crouton, a thick roasted cauliflower steak floats on top of each bowl, golden and tender from a high-heat roast, then finished under the broiler-style oven heat until it's crisped at the edges and soaking up the broth beneath it. It's a clever, satisfying way to get that classic French onion soup experience — deep flavor, melty texture, cozy comfort — in a format that fits neatly into a Paleo way of eating. A scatter of fresh parsley at the end brightens the whole bowl before serving. This one's a great choice when you want something restaurant-worthy but fully doable at home.

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