This comforting and scrumptious French Onion Soup is a delightful blend of caramelized onions and rich beef broth. The key to this dish is patience and using high-quality broth. This version is lighter than the traditional recipes but retains a robust flavor.
Ingredients for Easy French Onion Soup
- Beef Bone Broth: A premium beef broth elevates this soup. I suggest using beef bone broth for the best flavor, though chicken bone broth is also a viable option. Bone broth is rich in collagen and nutrients that benefit gut health.
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- Yellow Onions: Since the onions will be cooked down to achieve a sweet, caramelized flavor, opting for budget-friendly yellow onions is a smart choice.
- Fresh Thyme and Bay Leaves: Fresh herbs offer an aroma that dried herbs simply can’t match. However, if fresh is unavailable, you can use dried but reduce the amount to about a quarter.
- Garlic: Adjust the garlic to your preference; I typically add more than the recipe suggests. Even when it’s my own recipe!
- Grass-Fed Butter or Ghee: To enhance flavor, I include a couple of tablespoons of butter while sautéing the onions. This not only enriches the taste but also aids in caramelization without sugar. Ghee is an alternative for those adhering to Paleo or Whole30 diets.
- Crusty Bread: I prefer using leftover slices of my No-Knead Bread, drizzled with olive oil and toasted. Feel free to choose any type of bread you like, whether gluten-free or not.
- Gruyère Cheese: Gruyère is an excellent choice for this soup, melting perfectly and delivering that beloved, gooey texture. If Gruyère is unavailable, consider substituting with Emmental, Provolone, Mozzarella, Fontina, or Gouda.
Can You Make French Onion Soup Whole30 and Paleo?
To adapt this recipe for Whole30 and Paleo, simply replace butter with ghee and skip the croutons and cheese topping. The resulting soup remains hearty and flavorful.
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Begin by preheating a large sauté pan or stock pot over medium heat. Add olive oil and heat until shimmering. Add the onions, seasoning with a pinch of salt. Cook while stirring frequently until the onions soften and become translucent, reducing in volume by half—approximately 20 minutes. Add butter and continue cooking until the onions turn golden brown and caramelized. Incorporate garlic and cook for an additional minute, stirring.
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Add the Kettle & Fire Classic Beef Bone Broth, thyme, bay leaves, and pepper. Bring to a gentle simmer, cover with a lid, reduce heat to low, and allow the flavors to meld for 10-15 minutes.
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While the soup simmers, preheat the oven to 450°F. Arrange the bread on a sheet pan and lightly drizzle it with olive oil. Toast in the oven until golden brown, about 10 minutes, flipping halfway through.
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Set oven-safe bowls or ramekins on a sheet pan to catch any spills. Ladle the soup into the bowls, top with croutons and cheese, then switch the oven to broil. Position the soup on the top rack and cook until the cheese melts and bubbles, around 2 minutes. Carefully remove from the oven and let cool for 5 minutes before serving.
If you tried this recipe, please share your thoughts in the comments!
About the Author
Hello, I’m Ronny! In 2013, after many years of battling weight and body image issues, I transformed my relationship with food, lost over 40 pounds, and completely revamped my life.
