GAPS French Onion Soup - Lunch Version
Yellow and white onions caramelized in butter and thyme form the foundation of this GAPS friendly French Onion Soup. Covered in a golden bubbly layer of provolone cheese to ensure irresistibility, this soup harnesses all the flavor and fun of its traditional counterpart.
Ingredients
- 1 tablespoon Butter #1
- 5 cups slice Onion #1, Yellow
- 4 cups slice Onion #2, White
- 1 teaspoon Thyme, Dried
- 3 whole Bay Leaf
- 3 ½ teaspoons mince Garlic, Cloves
- ¼ cups Apple Cider Vinegar
- ½ cups Butter #2
- 1 tablespoon Coconut Flour
- 16 fluid ounces Beef Bone Broth/Stock
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- 1 ¼ cups shred Raw Milk Cheese, Provolone
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In an oven safe pot or dutch oven combine butter #1, both types of onions, thyme and bay leaves.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In an oven safe pot or dutch oven combine butter #1, both types of onions, thyme and bay leaves.
- Cover and simmer over medium heat, stirring occasionally, 35-40 minutes until onions are dark brown and caramelized.
- Uncover and mix in garlic, apple cider vinegar and butter #2.
- Cook, uncovered, 15 minutes until further reduced.
- Remove bay leaves.
- Sprinkle onions with coconut flour, stir to combine and cook an additional 5 minutes.
- Add beef stock, salt and pepper.
- Simmer on low for 20 minutes.
- Sprinkle with cheese.
- Transfer to the oven and broil on high 3-5 minutes until cheese is golden and bubbly.