This Paleo take on French onion soup is comfort food at its best.
Easy to prep ahead of time, this recipe makes enough soup to have on hand for busy days. Tender caramelized onions are simmered in rich beef broth and finished off with toasty, gluten-free bread and dairy-free cheese.
Traditionally, French onion soup is topped with a shredded creamy cheese like mozzarella or gruyere. To keep it dairy-free, this recipe uses a nut-based cheese made with cashews, grass-fed gelatin and nutritional yeast for its “cheesy” flavor.
For the bread, you can pick up a Paleo, gluten-free variety at your local health store. If you’re feeling ambitious, however, make your own at home (it’s easy, promise!) We recommend baking this simple Paleo ciabatta recipe for ultimate crunch.
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To make the soup, melt the ghee in a Dutch oven over medium heat. Add in the onions and cook covered for 15 minutes. Stir occasionally and ensure the onions are slightly yellow and soft before adding in the coconut sugar and garlic. Cook uncovered for an additional 10 minutes to get the onions soft and golden brown.
Next, stir in the sherry and coconut aminos. Continue to cook uncovered for 5 minutes, then pour in the beef stock, thyme, bay leaves, nutritional yeast, and pepper. Bring to a boil and reduce the heat to low, simmering for 20 minutes.
Then, preheat the oven broiler and remove the thyme and bay leaves from the soup. Place four to six oven-safe soup bowls onto a large baking sheet. Ladle the onion soup into each bowl and sprinkle with a third cup of shredded cashew cheese. Lay a slice of Paleo bread on top and sprinkle with an additional third cup of cheese.
Transfer to the oven and broil for two minutes, or until the cheese is lightly browned and the bread is toasted. Serve hot or keep refrigerated in an airtight container for up to one week.
To reheat: Pour into a saucepan over medium heat and cook for 10 minutes. Ladle the soup into a bowl, then top with Paleo cheese and bread. Broil for two minutes and enjoy.
Easy “Cheesy” French Onion Soup
Easy “Cheesy” French Onion Soup
- 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!
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