French Onion Soup

French Onion Soup

13 May 201805:27


* indicates optional ingredients

  • Prepare 600ml of NesProteins Paleo beef bone broth

  • 40g organic butter

  • 3 cloves of garlic crushed)

  • 2 organic onions – sliced into rings approx 1mm thick

  • 100ml filtered water

  • *100ml decent drinkable wine (white or red)

  • 2 tbsp plain flour (gluten free options work just as well)

  • Thyme (2 tsp dried or 2 springs of fresh thyme removed from the stems)

  • 1/4 tsp salt (decent sea salt ideally)

  • Generous pinch of freshly ground black pepper

  • *2 thick slices of decent bread (slightly stale works well)

  • *50g Gruyere Cheese sliced (cheddar will work)

  • *generous shaving of parmesan cheese


  1. Heat up the butter in a large heavy based pan on a low-medium heat ensuring the butter melts but doesn’t brown and add the onions distributing them evenly

  2. Keep the heat low as the onions start to slowly cook, you barely want the pan to make a noise and after 20 minutes the onions should still be slightly tender and a little translucent.

  3. Stir the onions and be patient. This might take a further 20 minutes before they start to colour. Stir them every 5 minutes then leave them to keep slowly caramelising. The key is to ensure they cook through and become soft and sweet but don’t crisp up.

  4. After around 40-50 minutes (depending on your temp settings) the pan should be almost dry and the onions should look like they’re about to catch. For the last 5 minutes of this stage add the garlic and stir in amongst the onion.

  5. At this point turn up the heat to medium high and add the water so it sizzles. You want the water to then reduce until the onions are wilted and cooked down into a soft sticky mess.

  6. At this point add the flour, stir it into the onion mix so it cooks a little keeping the heat on medium.

  7. Then add the wine – again you want a sizzle. Reduce the wine down until its almost completely cooked away then add the thyme and broth.

  8. *Whilst the soup comes up to a simmer slice the bread and lightly toast it.

  9. The soup can simmer away for a further 20 minutes to really infuse the thyme.

  10. *When ready to serve turn the grill to maximum and place the cheese (gruyere first then parmesan) on top of the toasted bread and under the grill keeping a close eye on it to ensure it browns but doesn’t burn!

  11. Serve the soup in two pretty bowls using a slotted spoon to ensure the onions are evenly distributed between the bowls.

  12. *Garnish with the cheesy croutons and enjoy absolute heaven.