How easy is this recipe?
French onion soup may sound fancy, but you can make it at home! It just takes a little time, and attention. The basics for this French onion soup recipe are:
- Onions, sliced thin.
- Coconut sugar & Salt.
- Chicken & beef broth.
- Dried Thyme.We use a little coconut sugar and salt to help along the caramelization process of the onions.
Thyme is for flavor.
Both chicken and beef broth are used to balance the taste of the broth.
How to caramelize onions?
Caramelized onions are the most important part of French onion soup! It can be a tad bit tricky at first to get the hang of getting that caramel color on the onions versus burning them! They key is low and slow, and stirring frequently. This recipe also uses salt, which helps to pull the water out of the onions, thus helping them to brown faster. The coconut sugar is added to help caramelize the onions as well. I never recommend using a non stick pan (they are toxic!) but I really would advise against it for this recipe. You want a little fond to develop on your pan, this will impart great flavor into the finished soup. Fond = the caramelized bits that are left behind on the bottom of the pan after cooking the onions (or other vegetables or meat).
A traditional French onion soup has a thick piece of toast that sits on the soup, it is topped with a thick layer of Gruyere cheese. I don’t use cheese, or dairy, so I have improvised. And I think my version is worlds better anyhow! This recipe uses garlic that has been roasted in the oven for a few hours until it is deepened in color, creating a rich, lovely spread for some gluten free bread. Drizzled with some olive oil, you get a crunchy, garlicky bite on top of your savory soup.
Easy French Onion Soup
Fast and simple. Caramelize onions low and slow, paired with beef and chicken broth. Topped with crusty bread and roasted garlic spread.
For the Bread & Garlic Spread
For the Soup
For the Bread
Roast the Garlic
- Cut garlic in half horizontally, and season with kosher salt and a few dashes of avocado oil.
- Replace top of cut garlic, wrap loosely in foil.
- Roast in oven at 350 degrees for 2-3 hours or until garlic is deeply brown and soft.
For the Soup
- Thinly slice onions. I use a mandolin to make things super easy. If you do not have one, a knife will work, try and slice onions as thin as possible.
- In a medium pot heat 1 tablespoon of avocado oil on medium heat. Add onions, stir to coat in oil. Sprinkle with kosher salt.
- Monitor heat, and adjust accordingly: you want onions to slowly brown, not burn.
- After 20 minutes, sprinkle with coconut sugar. This will help to caramelize onions. Stir.
- Continue to cook, uncovered, stirring every few minutes. Continue to monitor heat so onions don't burn. Onions should be deeply brown when done. This process takes time and could take up to an hour.
- Once deeply brown, add thyme, and broth.
- Simmer on medium heat for 5 minutes.
- Reduce heat to low and cook for 20 minutes, at a very low simmer.
While the Soup is Simmering...
Assemble the Bread
- While simmering the soup, cut bread into 1 inch thick slices, and put under broiler to toast.
- Lather up bread with olive oil, some kosher salt and spread with roasted garlic.
Serve your French onion soup in bowls topped with crunchy garlic bread!