The first time I had French Onion Soup was when my wife and I were in Montreal in the 1970s. What a delight! (That’s when we had our first Crepe Suzettes – definitely way before my Primal education.) After returning from our vacation in Canada, we searched for the best French Onion Soup recipe. We found it in Julia Child’s cookbook (1). When I look at the ingredients now, they are not completely Paleo. So, I have tweaked the recipe and added some new stuff that I present below. Unfortunately, if you were looking for croutons, they aren’t there.
2 Lbs. sweet onions, thinly sliced
4 Tbs. butter or ghee
1 Tsp. salt
1 Tsp. turmeric
3 Tbs. arrowroot powder
6 Cups bone broth
1/2 Cup dry white wine
Optional: raw mozzarella cheese as topping if you are eating raw dairy
- Slice onions thinly (I use a mandolin with the protection shield!)
- Heat butter or ghee in large covered skillet on medium-low heat
- Add onions and cook covered until onions have softened (about 15-20 minutes)
- Uncover, add salt and turmeric (turmeric stains everything!) and increase heat to medium-high and continue to cook until most of the liquid evaporates and the onions begin to brown slightly, which will take 45-60 minutes. Stir frequently.
- Add arrowroot powder stirring continuously to mix thoroughly
- Remove from heat and place onions in Dutch oven
- Deglaze skillet with white wine and add to Dutch oven
- Add bone broth to Dutch oven and bring to boil
- Simmer for 30-40 minutes
- Salt and pepper to taste
- Add raw mozzarella cheese when serving if you are eating raw dairy
1. Child, J; Bertholle, L; Beck, S. Mastering the art of French cooking. Alfred A. Knopf, Inc., New York, 1961, p 43.