Updated: Apr 30, 2020
This is a recipe I shared during our Cleanse & Restore month in October. I love the natural sweetness of the onions in this soup!! And it is amazing for our bellies as onions are a fantastic pre-biotic food.
Plus with this recipe you get twice the bang for your buck with 2 dishes from one set of ingredients!!
Ingredients: 2 tbsp coconut oil 1.5 kg onions, sliced 4 garlic cloves, chopped 2 tsp dried Thyme) 6 cups beef or chicken bone broth or veggie stock 2 bay leaves Sea salt and ground black pepper
Melt oil in a large, heavy based saucepan over medium high heat. Add the onion and cook, stirring occasionally for 30 minutes until the onions are soft and beginning to brown. Add the garlic and dried thyme and reduce the heat to medium low and cook, stirring occasionally for 30 minutes, until the onion is caramelised.
Increase the heat to medium and stirring constantly, pour in the borth then add the bay leaves.
Bring to the boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer for 50 minutes until the soup is full of flavour with a nicely balanced sweetness. Season with salt and pepper.
Ladle the soup into bowls, sprinkle with parmesan (or chopped macademia nuts) and serve with toasted bread (or paleo bread).
Two In One Recipe : French Onion Dip
AMAZING HACK!! I've also turned a bowl of soup into an awesome french onion dip simply by adding a block of philly cream cheese!! Absolutely delicious and makes a big bowl. Perfect for parties. I've now got some frozen soup stashed away just for this purpose!!