French Onion Soup
By Esther Boateng
Did your 12 days of Christmas turn into 12 pounds at Christmas? If so, this is the perfect soup to give your gut a well-earned rest, and perhaps get your energy levels soaring again. Bone broth, plenty of onions, garlic, and seasoning is all you need to pull this off.
Grab up to 4 onions, and your sharpest kitchen knife to get started; if you have a mandolin, grab that too. If you’re a stickler for tradition, add white wine when you sauté the onions. I prefer to skip the alcohol and add a dash of Worcestershire sauce; it adds a slight kick without completely hijacking the overall flavor of the soup.
Float croutons on top of the soup or enjoy it with a slice of cheesy toast mixed with red onions, or skip carbs altogether and keep things simple; voila.
French Onion Soup
Rated 5.0 stars by 2 users
Servings
4
Ingredients
- Up to 4 medium size white or red onions
- 2 cloves of garlic, crushed
-
2-3 Tbsp. A2/A2
Dr. Cowan’s Garden Ghee
-
1/2 tsp. Dr.
Cowan’s Garden Pepper Salt
-
1 tsp. Dr.
Cowan’s Garden Threefold Blend Powder (Savory)
-
1 tsp. Dr.
Cowan’s Garden Wild Ramp Powder
- 1 Tbsp. Worcestershire sauce
- 1 tsp. beef bouillon paste (optional)
- 4 cups beef stock or bone broth
- 1/2 cup white wine (optional)
- 1 bay leaf
- 3-4 sprigs of fresh thyme
- croutons (optional)
- 2 slices of sourdough bread, lightly toasted
- 1 cup of shredded gruyere, gouda, or your favorite cheese
-
1 tsp. Dr.
Cowan’s Garden Kale Powder
- 3 tablespoons of full-fat milk or cream
- 2 tablespoons of chopped red or white onion (optional)
- 1 tsp. Dijon mustard
-
A drizzle of Dr.
Cowan’s Garden Pumpkin Seed Oil
Soup Ingredients
Cheesy Toast Ingredients
Directions
Soup Directions
- Peel and thinly slice the onions and crush the garlic.
- Add 2 tablespoons of butter or oil to a moderately heated pan.
- Add onions and sauté for 15-20 minutes.
- Add more ghee or oil if necessary to prevent sticking.
- Add Pepper Salt, Threefold Savory, Wild Ramp, 1 tablespoon of Worcestershire sauce, and 1 teaspoon beef bouillon paste, and continue to sauté for a few minutes.
- Add stock, white wine (optional) bay leaf, and thyme, bring to a boil, and simmer for approximately 20 minutes, or until you’re ready to serve it.
Cheesy Toast Instructions
- Grate 1 cup of gruyere or your favorite hard cheese
- Add it to a bowl and mix with Kale and 3 tablespoons of milk or cream.
- Mix in 2 tablespoons of chopped red or white onion and 1 tsp Dijon mustard.
- Spread the cheese mixture onto 2 slices of sourdough bread
- Grill for 10-15 minutes or until it’s golden brown
- Remove from the grill and serve with a garnish of caramelized onions or a drizzle of pumpkin seed oil.
Recipe Note
- The onions take about 40 minutes in total to caramelize, which brings out the flavor of the onions.
- When you chop onions to add to the soup, save some for the cheesy toast.
2 comments
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Hello Deborah,
Thank you for reaching out. The bullion is optional in the recipe. However there is an organic version of Better Than Bouillon that’s clean. Not all flavors though.
Warmly,
Customer Support
This recipe looks so good. But, beef bouillon paste? I haven’t found one yet that is healthy. Do you have any recommendations for brands or substitutes? Thank you!
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