French Onion Soup

by

This soup takes me back to my very first official culinary class in school; Soups, Stocks, and Sauces. Here we learned the very basis for all of cooking. This included things like how to make a roux, proper stock, demi glaze, béchamel, and you guessed it, French onion soup. I remember being mesmerized by using such simple ingredients to create such stunning dishes. This recipe is no exception to that! French onion soup got its start in Paris, France in the 1700’s. While the traditional French version includes flour as well as bread on top, this recipe is a bit different to fit SCD guidelines. But I promise you will love it just as much as the original! Every time I make it, I am transported back to that first culinary class where I began my journey to become a professional Chef. I hope you make fond memories with your loved ones while enjoying this classic French dish.  

French Onion Soup

Serves 6
Prep: 25 min
Cooking : 1 hour 45 min                                                                                                                                                                                                    Total: 2 hours 10  min
Beginner

Ingredients:

⅛ Cup olive oil

3 Sweet onions, radial Julianne (see below)

3 Yellow onions, radial Julianne 

2 Tbsps. Coconut flour 

2 Tbsp. Cultured butter or butter alternative 

2 Tbsp. red wine vinegar

½ Cup wine, red or white, good quality (wine you would drink)

8 Cloves of garlic, minced

3 Cups bone broth 

3 Cups beef broth/stock

2 tsp. thyme, fresh 

2 bay leaves 

6 oz. Gruyere, sliced from block very thinly

Salt, TT

Black pepper, TT 

      Method Of Prep:

  1. Gather and prepare ingredients.
  2. To cut the onions in a radial Julieanne, first cut off the top and bottom, peel. Cut onion in half. Lay half flat side down. Take your sharp chef’s knife and cut thin strips vertically all the way through the onion. Repeat the process until all the onions are cut.
  3. Heat a heavy bottomed large pan on medium low heat.
  4. Add olive oil. Once oil is heated add onions.
  5. Sauté the onions until translucent and reduce about 25 minutes. Remember to stir during this!
  6. Now raise heat slightly and add garlic and salt.
  7. Continue to cook and stir for another 20 minutes. Your onions should be cooked and nicely caramelized now.
  8. Sprinkle in your coconut flour and add butter.
  9. Stir to thicken and brown flour, about 2-3 minutes.
  10. Add red wine and red wine vinegar to deglaze the pan.
  11. Add in bone broth and beef stock, along with the bay leaves.
  12. Bring to a simmer with a lid on for about 15 minutes.
  13. Remove bay leaves and discard.
  14. Add in fresh thyme.
  15. Preheat the oven to 350° F. Ladle the soup into oven-safe crocks.
  16. Cook in the oven for about 20 more minutes.
  17. After 20 minutes has elapsed, add the thin slices of cheese to the top, and turn the broiler on high.
  18. Brown for 5-10 minutes or until golden brown.
  19. Top with fresh thyme and enjoy! 

                                 

 

Nutrition Facts: 
Calories- 295
Carbs- 18.4 g
Fat- 13.5 g
Protein- 18.1 g