No need for loads of gooey cheese on this French Onion Soup. I’ve subbed out the traditional toast and cheese for a piece of grain-free flat bread and cashew cheese spread. It’s just as comforting!
1 teaspoon sea salt
2 large red onions, thinly sliced
2 large yellow onions, thinly sliced
1 teaspoon sweet paprika
32 ounces chicken broth
32 ounces beef broth
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
2 tablespoons Balsamic Vinegar
salt and pepper to taste
In a large soup pot heat the coconut oil over medium high heat. Stir the salt, onions and paprika and cook for 35 minutes, until caramelized.
Add the chicken and beef broth. Bundle the parsley, thyme and bay leaf with twine and add to the pot. Cook for 20 minutes, stirring occasionally.
Remove and discard the herbs. Add the vinegar and season with salt and pepper. Fill individual bowls and top with a mini flat bread and smear of cashew cream cheese. Broil for 5 minutes, top with parsley and serve. Enjoy!
Calories: 250
Fat: 0g
Carbohydrates: 34g
Sodium: 862mg
Fiber: 2g
Protein: 17g
Sugar: 0g