• Blender
• 5-quart Dutch oven
• 4-6 oven safe soup bowls
• Baking sheet

For the Paleo Cheese:

• 1 cup water
• 1 T grass-fed gelatin
• 1 t nutritional yeast
• 1 cup raw cashews, soaked in water for 6 hours and drained
• 1/4 t salt

For the French Onion Soup:

• 2 T ghee
• 8 cups white onions, sliced
• 2 t coconut sugar
• 1 t minced garlic
• 2 T dry sherry
• 1/4 cup coconut aminos
• 6 cups beef stock
• 3 sprigs thyme
• 2 bay leaves
• 1 T nutritional yeast
• 1/2 t ground black pepper
• 6 slices Paleo bread

• To Make the Cheese: Bring the water to a boil in a small saucepan. Sprinkle the gelatin into the water while stirring, then add in the rest of the cheese ingredients. Transfer the mixture to a blender and pulse until smooth.
• When finished, pour the cheese mixture into an airtight container and refrigerate for at least 4 hours. Once solid, grate the cheese and set aside.
• To Make the Soup: Melt the ghee in a Dutch oven over medium heat. Add the onions and cook covered for 15 minutes, stirring occasionally.
• Stir in the coconut sugar and garlic, then cook uncovered for an additional 10 minutes or until the onions are soft. Add in the sherry and coconut aminos, then continue to cook uncovered for 5 minutes.
• Pour in the beef stock, thyme, bay leaves, nutritional yeast, and pepper. Bring to a boil, then reduce heat to low. Let simmer for 20 minutes and remove from heat.
• Preheat the oven broiler and remove the thyme and bay leaves from soup mixture. Place 4-6 oven-safe soup bowls on a large baking sheet. Ladle the onion soup into each bowl and sprinkle with 1/3 cup shredded cheese.
• Lay a slice of Paleo bread on top and sprinkle with an additional 1/3 cup of cheese. Transfer to the oven and broil for 2 minutes. This will lightly brown the cheese and toast the bread. Serve hot and enjoy!