I had a real craving for a delicious French Onion Soup yesterday, but most of the recipes call for lots of butter and wine which, although they aren't strictly paleo ingredients wouldn't normally bother me, but I'm mid way through a Whole 30 program and I didn't want my desire for this soup to throw me off the wagon.
I figured that there was no harm in experimenting and, as luck would have it, it worked! It was the most delicious soup I've had in ages.
Even the non onion likers in the family were impressed and asked for seconds. The fussier ones wanted it whizzed up so that it was smooth, and the small quantity of lefts overs were used as onion gravy to go with dinner that night. Win win!
Onions are something of a super food - there are lots of studies out there that show how great they are for our health, but perhaps the most interesting, from a paleo perspective, is that they contain chromium which is essential in the regulation of insulin.
Although this isn't a quick recipe, it is certainly one of the most easy recipes I've come up with to date and that's got to be pretty unusual for French Recipes I'd say!
1. Pour the olive oil into a large pan, throw in the sliced onions and garlic and toss around until coated in the oil.
2. Turn the heat on low and gently cook the onions for 20 or so minutes.
3. Stir gently and add the coconut oil.
4. Cook for a further 30 to 40 minutes, stirring occasionally, until the onions are lightly caramelised.
5. Turn the heat right up and add in 1/4 pint of the beef stock.
6. De-glaze the pan by scraping the brown bits off the bottom of the pan as the stock boils.
7. Turn the heat down to medium and add in the rest of the stock.
8. Warm through for 10 minutes or so.
9. Taste and season accordingly.
Loved It ? Hated It ? Did your family like it ? What do you think could be improved ? What did you serve it with ? Added a different ingredient ? How did you personalise it ? ... Share Pics & your Recipe Stories here ...
Click below to see contributions from other Paleo Foodies visitors to this page...