This French Onion Soup is easy to make while also being a super healthy choice! It’s made using just real ingredients and is one of my very favorite things to make (and of course, to eat).
French Onion Soup
After doing some research, I realized the french onion soup is a really healthy option to add into your diet. Onions are a great source of prebiotics, are packed with nutrients and can even help lower blood sugar levels. I make my soup with bone broth, which is an amazing source of both collagen and natural protein while also supporting immunity. Plus, the other ingredients in this recipe, such as garlic and fresh herbs also carry nutrients that your body and taste buds will both love.
What you’ll need:
- Avocado Oil or Butter
- Onions (I use sweet onions, they’re my favorite!)
- Garlic
- Broth, of choice
- Beef Broth/Bone Broth
- Fresh Thyme
- Bay Leaves
- Arrowroot Powder
- Coconut Sugar (optional)
- Coconut Aminos
- Salt & Pepper
- Baguette
- Cheese
This soup is so good that I sometimes make it and eat it without and cheese or baguette! I absolutely love the flavors even without them!
Products/brands I use:
- Baguette
- Cheese (I opt for raw, organic and grass fed, but you can opt for traditional gruyère, of course!)
- Bone Broth
- Arrowroot
For the Topping
One of the tricky(ish) parts of this recipe is nailing the bread and cheese on top. Personally, I find I had had the best luck by toasting my baguette separately in bite sized pieces, then melting cheese on top of the toasted “croutons.” This method allows for a little bite with each spoonful and no soggy-ness!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free (using compliant baguette, if using)
- grain free (using compliant baguette, if using)
- soy free (using compliant broth and butter)
- refined sugar free (using compliant broth and baguette)
- egg free (using compliant baguette, if using)
- nut free
- dairy free (using compliant cheese and baguette, if using)
- Whole30 (omitting coconut sugar, cheese and baguette, while also using compliant broth)
- paleo (omitting cheese and baguette, while also using compliant broth)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
HUNGRY FOR MORE?
Be sure to add these soups to your list (all of which are gluten free and dairy free while many can be made to be Whole30, paleo and even vegan!):
- Lasagna Soup
- Chicken and Dumpling Soup
- Caramelized Onion Short Ribs
- Chicken Pot Pie Soup
- Veggie-Powered Soup
- Apple Butternut Squash Soup
- Chicken Tortilla Soup
- Zuppa Toscana
- Miso Ramen Soup
- Buffalo Chicken Soup
- Lemon Chicken Orzo Soup
- Baked Potato Soup
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
French Onion Soup
Ingredients
- 2 tbsp avocado oil or butter
- 2 sweet or yellow onions, sliced thin
- 2 garlic cloves, miced
- ¼ cup broth, of choice (I use chicken broth or beef broth)
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tsp arrowroot
- 2 tbsp coconut sugar (optional, if you like a little sweetness)
- 3 cups beef brooth (I use beef bone broth)
- 1 tbsp coconut aminos
- salt and pepper, to taste
- 4 slices baguette (or cut into bite sized pieces)
- 4-6 0z cheese, shredded (I use organic/grass fed cheddar, but any white cheese should do; gruyère is traditional)
Instructions
French Onion Soup
- Melt butter or heat oil in a pot on the stove over medium/low heat.
- Slice your onions into thin slices, then add them to the pot and toss in the butter or oil.
- Cook for 5 minutes, until softened, stirring often. Then, once they are soft, add the ¼ cup of broth along with some salt and pepper and continue cooking for another 5 minutes, stirring often. You'll know the onions are ready when the broth has evaporated and the onions are lightly golden and soft.
- Stir the arrowroot into the onions to thicken them slightly.
- Once fully combined, add in the garlic, beef broth, herbs, coconut aminos and additional salt and pepper. Allow to simmer on the stove for 10 minutes, or so.
- Remove the herbs before serving.
Cheese Baguette Topping
- My favorite way to achieve a delicious bite with each spoonful is to cut the baguette into bite sized pieces (like croutons) and toast them until golden.
- Next, I top the "croutons" with shredded cheese and melt it. This step can be done in the oven at 350℉ or a conventional toaster oven, which is what I use.
- Once they're done, I toss them into my bowl of soup and enjoy without any soggy bites or a mess in the oven to clean!
- If you've like to go the traditional route, please see my notes section below!
Notes
- Preheat the oven to 350℉.
- Cut 4 slices of baguette (2 per serving) or cut the baguette into bite sized pieces.
- Toast the baguette on a parchment lined baking sheet for 10 minutes or until crunchy.
- Turn your oven heat up to 425℉.
- Add soup to ramekins then layer the baguette on the top. Then, sprinkle on the cheese, ensuring to fully cover the rim of the ramekin (this will help with the cheese sinking).
- Bake for 10 minutes or until fully melted.
🤯🤯🤯 it was so easy but gave such a complex flavored soup at the end. I even bought bay leaves for the first time in my adult life because I trust Kayla that much. Adding this to our rotation for sure!!