I have never been the biggest onion fan. However, when I shared with the Fox that I was going to make soup for dinner, he put in his request for French Onion. How could I possibly say no?
Onions, similar to garlic, are part of the allium family and have very strong antimicrobial features which make this soup perfect for dealing with the colder seasons when many get caught with the flu. Check out the best way to defend your immune system during the “flu season” to make sure you have the essentials.
I made mine without the classically loved crouton but you can easily add your own by taking a piece of sprouted sourdough and toasting it in the oven with olive oil while the onions are caramelizing. You would then place the crouton on top of the soup bowl before adding the cheese.
Savory French Onion Soup
6 large white onions peeled and sliced into half moons
4 garlic bulbs chopped
6 sprigs of fresh rosemary
4 tbsp cultured butter (I like Kerry Gold)
1 tbsp coconut oil
1/2 cup red wine
3 organic vegetable bouillon cubes (make sure made without MSG or high sodium)
5 cups of water
Gruyere cheese or Shredded Parmesan
Sea salt and black pepper to taste
- In a crock pot or stock pot, melt butter and coconut oil on medium heat.
- Add sliced onions, garlic, fresh rosemary and dash of black pepper and cook until onions are brown and caramelized. Stir often to avoid burning.
- Once onions are caramelized, add red wine, bouillon cubes and a dash of sea salt.
- Bring to a boil then cover, allowing soup to simmer for 25 minutes.
- Whenever you are ready to serve the soup, ladle into oven safe bowls and cover with shredded Gruyere or Parmesan.
- Place the bowls on a cookie sheet and bake in the oven at 375 until the cheese is melted and golden brown.