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This Creamy French Onion Soup is dairy free, paleo and a perfect nourishing soup for cold months!

Creamy French Onion Soup

  • Author: Kelsey


  • 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!