French Onion Soup

This is a simple rich recipe that can bring back familiar tastes and memories. This is a great recipe to make in the winter as onions and stock are great food for the immune system. Onions are an amazing supporting food because they are high in vitamin C, calcium, and quercetin. 

The red wine gives it a distinctive taste. If you’re on a GAPS Stage where wine is not allowed, it can definitely be omitted.

This was especially delicious with grated cheese on top! I used Monterey Jack but any white cheese that you have on hand would be a great choice. If you are dairy free, it is ok to omit the cheese. Also be sure to substitute lard for your butter as the fat to cook the onions in.

Ingredients for French Onion Soup:

  • 4 Onions

  • 2 sticks / 1 cup of Butter

  • 6 Garlic Cloves

  • 2-3 Bay Leaves

  • 2 sprigs Thyme

  • 1 cup Red Wine

  • 2 Quarts of Beef Stock

  • Grated Monterey Jack or Gruyere Cheese

Directions:

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Thinly slice 4 onions. Yes really, 4 onions!

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Add 1 cup of butter to a large stock pot and turn on to medium heat. When butter is melted, add in the onion and stir to coat. Caramelize the onions for approximately 20 minutes until soft.

When soft, add in 5-6 cloves of chopped garlic, bay leaves, and thyme. Stir and allow to cook for a few more minutes.

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Add in red wine and allow to cook for 15-20 minutes for the wine to boil off. I cook it until I cannot smell the alcohol anymore, generally about 20 minutes. Stir fairly frequently.

Add in beef stock and cook for 5-10 minutes more.

Top with grated cheese & enjoy!

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French Onion Soup

Author: Amy Mihaly, Be Well Clinic

Ingredients

  • 4 Onions
  • 2 sticks / 1 cup of Butter
  • 6 Garlic Cloves
  • 3 Bay Leaves
  • 2 sprigs Thyme
  • 1 cup Red Wine
  • 2 Quarts of Beef Stock
  • Grated Monterey Jack or Gruyere Cheese

Instructions

  1. Thinly slice 4 onions. Yes really, 4 onions!
  2. Add 1 cup of butter to a large stock pot and turn on to medium heat. When butter is melted, add in the onion and stir to coat. Caramelize the onions for approximately 20 minutes until soft.
  3. When soft, add in 5-6 cloves of chopped garlic, bay leaves, and thyme. Stir and allow to cook for a few more minutes.
  4. Add in red wine and allow to cook for 15-20 minutes for the wine to boil off. I cook it until I cannot smell the alcohol anymore, generally about 20 minutes. Stir fairly frequently.
  5. Add in beef stock and cook for 5-10 minutes more.
  6. Top with grated cheese & enjoy!