Creamy French Onion Soup
Top favorite soup of all time for me is French Onion Soup. And without the bread and cheese on top, it’s still delicious but missing a little something. To make this classic soup a bit more hearty and nourishing I added a creamy cashew blend and it makes the soup so creamy while also staying dairy free! This soup makes a big batch and is perfect to make when you want to freeze leftovers to save for a rainy day. I plan on making this many times this winter because i’m pretty sure caramelized onions are my love language. They are just so good!! I add a little maple syrup to this recipe to help the onions caramelize but you can leave it out if you want to make it whole30 compliant.
It’s almost the new year and instead of doing another Whole30 this year I am just going to be focusing on reducing sugar intake and adding veggies. Along with that I plan to make most of our dinners Whole30 because it is such a simple way to ensure both of those things happen. What do you do to kickstart your new year right? Let me know in the comments below!
I mean YUM how good does that look?!
Need more soup inspiration, we have you covered:
Cherry Tomato & Carrot Soup (Whole30)
Italian Beef & Cauliflower Rice Soup
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Creamy French Onion Soup
- 4 tbsp avocado oil
- 6 large yellow onions (about 10 cups of sliced onions)
- 2 tbsp ghee
- 1 tsp maple syrup
- 1 tsp salt
- 2 tsp minced garlic
- ¼ cup coconut aminos
- 8 cups of beef stock* (chicken stock works too but beef is the best!)
- 1 1/2 cups cashews
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1/2 teaspoon freshly ground black pepper
- Place a large stock pot or dutch oven over medium heat and add 4 tablespoons of oil.
- Once the oil is warm, add in all of the onions and cook, stirring occasionally for 20 minutes.
- Then add in the ghee, maple syrup (to help onions caramelize onions), and salt and continue to cook for another 15-20 minutes or until they are a nice rich brown color.
- Add in the minced garlic and stir to combine.
- Then pour in the coconut aminos, and cook for 1 minute.
- Add 7 cups of the beef stock to the pot and bring to a boil.
- While the soup is warming up, in a blender combine remaining 1 cup of stock with 1 1/2 cups of cashews and blend on high until super smooth and creamy.
- Pour that mixture into the soup as well as bay leaves, thyme and pepper. Once the soup has boiled, cover and reduce to a simmer for 30 minutes.
- Season to taste with salt and pepper!
- *Most Beef Stock at stores has yeast making it not paleo, but if you find & use Beef Bone Broth it will be paleo!
I made this vegan and its the BEST thing ever! For anyone interested: I used a combination of Mckays Beef Style instant broth PLUS 2-3 teaspoons Better than Bouillon Seasoned Vegetable Base. I used Miyokos butter to replace the ghee. I subed brown sugar for maple syrup and dry thyme instead of fresh. Still turned out awesome!!
Wow this soup is so easy to make and the flavor is excellent! Yum! Thanks for sharing this recipe:)
The is the perfect snow day soup. So delicious!!
We love this! Family can’t believe it’s whole 30 🙂
Always a win!!
I made this with vegetable stock instead of beef broth. Swapped coconut nectar for the maple syrup because I didn’t realize I was out. It turned out amazing. Thank you for such an easy and great recipe.