Name: French Onion Soup
Ingredients: 4 large yellow onions, quartered and sliced; 4 tbsp Ghee or butter; 2 tbsp Olive Oil; salt and pepper; 8 cups beef broth; ⅓ cup Coconut aminos; 1 tbsp fish sauce; 1 tbsp balsamic vinegar; 1 tbsp dried thyme; 2 tsp onion powder; 2 tsp garlic powder; 3 bay leaves; 1 tsp freshly squeezed lime juice; ¼ tsp ground cloves; slices of toast if desired; shredded cheese to sprinkle on toast

Yields1 Serving

4 large yellow onions, quartered and sliced

4 tbsp Ghee or butter

2 tbsp Olive Oil

salt and pepper

8 cups beef broth

⅓ cup Coconut aminos

1 tbsp fish sauce

1 tbsp balsamic vinegar

1 tbsp dried thyme

2 tsp onion powder

2 tsp garlic powder

3 bay leaves

1 tsp freshly squeezed lime juice

¼ tsp ground cloves

slices of toast if desired

shredded cheese to sprinkle on toast

In a 5 quart slow cooker, combine the onions, 2 TBS of the ghee, the oil, 1 TBS salt, and 1/2 tsp pepper. Cover and cook overnight on low, until the onions are browned and soft.

Stir the broth, coconut aminos, fish sauce, vinegar, thyme, onion powder, garlic powder, bay leaves, lime juice, and cloves into the onions. Cover and continue cooking for 6-8 hours on low. Season with salt and pepper to taste.

Preheat the broiler with a rack placed about 3 inches from the heating element

Melt the rest of the ghee in a small saucepan over low heat and brush on the bread. Sprinkle with cheese and place on the baking sheet. Broil for 1-2 minutes until toasted

Ladle the onions and soup into bowls and top each with a piece of toast

Ingredients