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French Onion Soup (Paleo, Whole30, AIP)

Print Recipe
Total Time 2 hours 30 minutes
Course Soup
Cuisine French
Servings 6

Ingredients
  

  • 2-32 oz. beef broth or combination of beef and bone broth
  • 5 lbs yellow onions
  • 2 tbsp tapioca starch
  • 2 tbsp black peppercorn
  • 1 cup parsley
  • 2 thyme
  • 4 bay leaves
  • 1 cup carrots
  • 1 cup celery
  • 1 whole garlic
  • 2 tbsp avocado oil or ghee butter
  • 1 tbsp fish sauce
  • 6 tbsp coconut aminos
  • AIP mozzarella cheese or vegan cheese
  • salt to taste

Instructions
 

Prepare the Broth

  • On a large pot, boil the beef and bone broth with black peppercorn, parsley, thyme, bay leave, carrots, celery, and garlic for 1 hour.
  • Meanwhile, thinly slice the onions and heat the dutch oven on low.
  • Melt ghee butter or heat avocado oil before adding onions. Sauté onions on low-medium heat for 30 minutes.
  • Add tapioca starch to the onions and mix well.
  • Take 3/4 cup of the boiling broth and add onto the onions. Scrape the bits and stir for a minute.
  • Drain the broth into the dutch oven with a mesh strainer.
  • Season the broth with fish sauce, coconut aminos, and salt. Simmer for 30 minutes.
  • Turn on the oven to broil.
  • Layer soup with AIP mozzarella cheese or vegan cheese.
  • Broil for 5 minutes until cheese melts.
  • Let it cool and serve.
Keyword Cold Weather, Comfort Food, French Onion Soup, nondairy, Soup