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French Onion Soup

French Onion Soup

5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Dinner, Side Dish, Soup
Servings 2

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

If you'd like to go the traditional route with the topping:
  1. Preheat the oven to 350℉.
  2. Cut 4 slices of baguette (2 per serving) or cut the baguette into bite sized pieces.
  3. Toast the baguette on a parchment lined baking sheet for 10 minutes or until crunchy.
  4. Turn your oven heat up to 425℉.
  5. 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).
  6. Bake for 10 minutes or until fully melted.