French Onion Soup
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Category
Soup
Servings
Makes 1 1/2 - 2 quarts
This French Onion Soup is a flavorful, comforting dish made with caramelized onions, herbs, and a savory broth, perfect for a cozy meal. It's adaptable to various dietary preferences, being gluten-free, low-sugar, and easily made paleo, vegan, or lactose-free.
The Good LFE Cookbook
Ingredients
2 yellow onions, sliced thinly
- 2 red onions, sliced thinly
- 4 shallots, sliced thinly
- 2 tablespoons dijon mustard
- 2 tablespoons coconut aminos
- 1 teaspoon high-fructose free worcestershire or another teaspoon of coconut aminos
- 2 tablespoons thyme, chopped
- Handful of parsley, finely chopped - tablespoon reserved for garnish
- Splash of white wine, sherry or vermouth
- 5 cups beef, chicken or vegetable broth + more if needed to thin soup to desired consistency
- Salt
- Pepper
- 2 cups grated gruyere
- 6 thick slices of sourdough
Directions
Preheat oven to 350
- In a large pan caramelize onions with 4 tablespoons of butter and a pinch of salt for 45 minutes over low heat until soft and golden brown. Stir mustard, thyme, parsley and another pinch of salt into onions and cook over medium heat for two minutes. Deglaze pan with a splash of sherry or white wine. Cook for another two minutes or until alcohol smell cooks out.
- Add all other ingredients and let simmer for an additional 30 minutes adding salt, pepper and additional worcestershire or coconut aminos to taste after first 15 minutes.
- When soup is almost done simmering lay bread on a parchment lined sheet pan and cover each in cheese. Bake for 15 minutes or until cheese is melted and golden.
- Ladle soup into bowls and top with bread and remaining parsley.