This decadent and flavorful French onion soup showcases tender, sweet onions in a rich, gut-loving bone broth. With Paleo, Whole30, and keto options, this soup is like a warm hug in a bowl and is the perfect meal for those cold winter nights.

Living in Minnesota, soup season starts early here so I am always looking for comforting and delicious soups to serve and this French onion soup does not disappoint.  For those who are gluten-free and dairy-free like me, I promise this soup is so good on it’s own you won’t miss the bread and cheese!

Why Beef Bone Broth is So Good For You!

We have all heard about bone broth, but have you ever wondered why it is so popular and everywhere you turn? Let’s unpack a little about how bone broth is so good for you and why it is my favorite type of broth to cook with.

Bone broth is full of vitamins, minerals, and protein (in the form of collagen) extracted from the bones, connective tissues, and other ingredients, like carrots and celery, you add to the broth. Let’s talk collagen. Collagen is the protein released from the connective tissues and bones and makes up about 30% of the protein in your body. Did you know that the amino acids in collagen are utilized by your body for an array of functions and processes, including keeping your hair, skin, and nails healthy [1]?

• Glycine is necessary in the production of glutathione, an antioxidant that reduces oxidative stress and supports liver health.
• Hydroxyproline: It supports healthy bones, cartilage, tendons, and skin.
• Arginine supports healthy blood pressure and blood sugar regulation.
• Proline: aids digestion, metabolism, and wound healing [2].

Did I mention that making your own beef bone broth at home is way more cost-effective? I am all about whole foods and high-quality, nutritious options, but I also try to be conscious of the cost. The bone broth you find in your grocer’s freezer section is only 24 ounces and costs about $8–10 per pouch! That’s crazy! This recipe yields TWO 32-ounce jars for around $7!

So grab some bone broth and let’s make some French onion soup!

Bone Broth French Onion Soup (Paleo, Whole30, Keto)

Makes 4-8 servings.

1 Tbsp EVOO

3 lbs Onions, peeled and thinly sliced

6 cups Beef Bone Broth

5-6 Sprigs Fresh Thyme

1/2 cup Good Red Wine (omit for Whole30)

1 tsp Real Salt, plus more for taste

1/2 tsp Ground Black Pepper

4-8 slices French Baguette*, cut ¼” medallions

2 cups Gruyère Cheese**, grated

*Omit or substitute for Paleo, Whole30, and keto with compliant bread

**Omit for Paleo/Whole30

How to Make Bone Broth French Onion Soup

1. Make the bone broth earlier in the morning or the day before if you are making homemade.

2. Prep the onions by slicing them into half-moons.

3. In a large pot or Dutch oven, add the evoo, onions, thyme, and 1 tsp of salt, heat over low-medium heat for 45-60 minutes, stirring every 5-10 minutes until the onions are soft and caramelized.

4. Remove the thyme stems after the leaves have fallen off.

5. Add the red wine to deglaze the pan, sauté for about a minute scraping any caramelization from the pot.

6. Add the bone broth, black pepper and season with more a touch more salt if necessary.

7. Bring to a simmer and cook for 10-minutes for all the flavors to marry.

8. Heat the broiler and ladle the soup into an oven safe soup bowl or French onion soup bowls.

9. Add 1-2 baguette medallions and top with 1/4-1/2 cup of gruyère cheese each.

10. Broil until the cheese has melted, browns and is nice and bubbly.

Enjoy!

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FAQs

Q: Is it okay that my onions were browned in like 15-20 minutes?

A: Ideally, you want low and slow, a nice caramelization for French onion soup should take around 45-60 minutes

Q: Is there supposed to be a lot of water when my onions are cooking?

A: Yes, water will be released from the onions as they cook down, give it time and be sure to keep the onions cooking at a low-temperature.

Q: Can I use a chicken or vegetable broth to make French onion soup?

A: Yes, if you are going to substitute the beef bone broth, then add 1 teaspoon to 1 Tablespoon of coconut aminos per cup of broth for that rich, umami flavor.

Q: Why don’t you toast your baguette before adding it to the soup?

A: This is just a preference, and my family loves the soft, soup soaked bread covered in melted cheese over the crostini, so that is how I’ve always made it, but please, do what you love!

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