French Onion Soup

French Onion Soup

Ah, fall in Alabama. That wonderful time of year where you are ready to cozy up in your sweaters and boots and cuddle up by a fire, except for the small problem of the continuous 90 degree heat and humidity. AM I RIGHT!? I’m ready, we are ALL ready for some nice, cool weather for a few short months before we need to complain about how cold we are and how ready we are for summer. You know it’s true.

Regardless, I have the cozy fall feels. They came on strong after the Lake Tahoe trip, where at the warmest time of day it was in the low 70s. And those feels got both me and JTW craving some good, warm soup. Which led to this French Onion Soup……

It is GOOD – and it is easy. This is one of those meals that I always assumed was complicated to make because it just tastes too good to be simple. I’ve been happy to learn after deep research (through eating any and all French Onion Soups that were presented to me) that delicious things don’t have to be complicated. There are ways to make this soup even more decadent, and maybe I will post another recipe that way later on. But for now, I’m keepin’ it simple – because I don’t want you to have to run out to the store for all kind of ingredients. I want you to be able to whip this up this instant if you want to.

I’ve even gone as far as to make this recipe Whole30 compliant. Try to ignore that bowl in the front with the crusty deliciousness of homemade-ish garlic bread, dripping with ooey gooey, bubbling cheese if you are going that route. I promise it’s still good. But we can be real here, nothing is ever AS good without ooey gooey bubbly cheese. So take your pick…..


1-2 Tbsp ghee
2 yellow onions, sliced
1 red onion, sliced
2 garlic cloves, diced
2 cups chicken broth (homemade is best, but any will do)
1 cup beef broth
1/2 cup water
2 Tbsp coconut aminos (or soy sauce)
Several dashes Fish Sauce
Big pinch of sea salt

For the topping

several slices bread
olive/avocado oil spray
garlic powder
salt & pepper
slices of cheese (I used mozzarella, but gruyere is really best)


Melt ghee in a large pot. Once hot, add all onion. Stir occasionally until onions on bottom start to brown and cook down. Add garlic and sauté until fragrant. Once onions have begun to caramelize, add chicken broth and all other ingredients. Boil, then bring to a simmer for 15-20 minutes. While soup is simmering, slice bread into crouton size pieces and place on parchment lined baking sheet. Spray with oil spray, sprinkle with garlic powder, salt and pepper, and toss to cover. Brown croutons using broil in oven, should only take 5-7 minutes. Remove croutons. Ladle soup into oven safe bowl, place croutons and cheese on top. Stick back into oven on broil until cheese bubbles and browns slightly on the top.

If you are doing Whole30, leave those toppings off and dig on in!

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