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GAPS French Onion Soup - Lunch Version

<p>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.</p>
4 Servings Recipe By

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 1/2 teaspoons mince Garlic, Cloves
  • 1/4 cups Apple Cider Vinegar
  • 1/2 cups Butter #2
  • 1 tablespoon Coconut Flour
  • 16 fluid ounces Beef Bone Broth/Stock
  • 1 teaspoon Sea Salt
  • 1/2 teaspoons Black Pepper

Serving Day Ingredients

  • 1 1/4 cups shred Raw Milk Cheese, Provolone

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 462 Calories
  • 35g Total Fat
  • 21g Sat Fat
  • 1g Trans Fat
  • 86mg Cholesterol
  • 1183mg Sodium
  • 30g Total Carb
  • 8g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In an oven safe pot or dutch oven combine butter #1, both types of onions, thyme and bay leaves.
  2. Cover and simmer over medium heat, stirring occasionally, 35-40 minutes until onions are dark brown and caramelized.
  3. Uncover and mix in garlic, apple cider vinegar and butter #2.
  4. Cook, uncovered, 15 minutes until further reduced.
  5. Remove bay leaves.
  6. Sprinkle onions with coconut flour, stir to combine and cook an additional 5 minutes.
  7. Add beef stock, salt and pepper.
  8. Simmer on low for 20 minutes.
  9. Sprinkle with cheese.
  10. Transfer to the oven and broil on high 3-5 minutes until cheese is golden and bubbly.

Freeze For Later Cooking 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?

  1. In an oven safe pot or dutch oven combine butter #1, both types of onions, thyme and bay leaves.
  2. Cover and simmer over medium heat, stirring occasionally, 35-40 minutes until onions are dark brown and caramelized.
  3. Uncover and mix in garlic, apple cider vinegar and butter #2.
  4. Cook, uncovered, 15 minutes until further reduced.
  5. Remove bay leaves.
  6. Sprinkle onions with coconut flour, stir to combine and cook an additional 5 minutes.
  7. Add beef stock, salt and pepper.
  8. Simmer on low for 20 minutes.
  9. Let cool completely.
  10. Divide between allocated number of freezer bags, label and freeze.

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.

  1. Thaw: In fridge
  2. Transfer soup to a microwave safe bowl, sprinkle with cheese.
  3. Microwave until soup is warmed through and cheese is bubbly.

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