I am the (self proclaimed) soup king! This is well documented on my Instagram page.
Hello paleo people, and welcome to yet another recipe. This time we have some savory paleo french onion soup! This recipe may not be short to make, but it is well worth it. This will just keep getting better and better after you make it as the flavors meld, so don’t be afraid of making left overs. Keeps well frozen for months or in the fridge for up to a week.
You know how you get french onion at restaurants and it comes with stale bread shoved in the middle? We choose not to ruin this paleo french onion soup by putting soggy bread into it, but that is your choice to make. Definitely not paleo, but if you’re willing to go to paleo prison, go ahead. Check out the steps below to recreate this masterpiece!
This paleo french onion soup is hearty and savory enough to have by itself. Should make quite a bit and will taste better after a day or two in the refrigerator. To reheat, simply repeat step six. If you want to make this “primal” you can top with some raw milk cheese before you bake it. I never got the soggy bread in the middle thing, but if that’s what you’re about – go ahead!
Did you make any modifications? Let me know in the comments below! Did you make this paleo french onion soup? Tag me on Instagram and Twitter with @dranthonygustin and #cooklikeag so I can check it out and repost!
Thanks for checking my paleo french onion soup recipe out. Please share if you liked this recipe!
- 6 onions (three yellow, two red, one white), cut varied
- 1/2 cup grass-fed butter
- 1 cup brandy or scotch
- 2 cups red wine
- sea salt
- cracked black pepper
- 1/2 cup fresh thyme, chopped
- 1/2 cup fresh parsley, chopped
- 3 bay leaves
- 4 cloves garlic, chopped
- 2 quarts chicken bone broth
- 3 quarts beef bone broth
- 2 shallots, chopped
- 1 slice raw milk gruyere (optional)
- Vary the cut of size of your onions. Slice some thin, some small, some large. Place in steel pot. A nice tip can be to wear some shades or leftover chemistry lab goggles here. This step can be a bit tearful.
- Combine butter, onions, scallion, garlic, shallots, thyme, parsley, parsley, bay leaves, salt and pepper and turn on your stove to the lowest heat possible. Stir often until onions are translucent. This step will take some time but is well worth it for the increased flavor. Use some grass-fed butter to get some fantastic health benefits. Kerrygold is what we use and can be found at most major grocers.
- This step is crucial. Splash the pan with scotch or brandy and scrape off the brown portions that have burned on the pan. Let simmer until more brown spots appear. Repeat. This is where a vast majority of the taste comes from.
- Add wine and simmer for 10-15 minutes. The alcohol will help further develop the flavors.
- Add broth. Bone broth is best but concentrated stock such as Better Than Bouillon can be used in a pinch and is better than boxed or canned broth. Recipes for the bone broths coming soon. Simmer for at least an hour. Longer is usually better.
- Ladle soup into a bowl and place raw-milk cheese (optional) on top. Bake for 10 mins at 450F. Would not recommend ruining this by adding stale bread and making it soggy, but if that is your thing, go for it.
by Anthony Gustin