So today was Day 1 of my Whole30 challenge. Given the dietary restrictions, I’d like to spend more time thinking about what I CAN have so what I CAN’T seems like less of a deprivation. I decided that what I really wanted was some French Onion Soup. I dug out my copy of Mastering the Art of French Cooking to see what Miss Julia had to say on the subject. The below is a Whole30ifed and liberally interpreted version of the Soupe à l’Oignon in MtAoFC.
I did, BTW, use what I had on hand. I didn’t have beef stock but I did have homemade chicken stock. No fresh shallots or thyme but I did have dried. It was all still very good! Feel free to adapt this recipe as you wish. 🙂
- 3-4 tablespoons good quality ghee or clarified butter
- 5-6 cups thinly sliced sweet onions
- 32 oz stock (I used homemade chicken stock.)
- 1 teaspoon dried thyme
- 1 tablespoon minced dried shallots
- a couple of good shakes of granulated garlic
- salt & pepper to taste
- Melt the ghee or clarified butter over medium heat in a pot big enough to accommodate your onions.
- Toss onions in the pot and allow to cook down until they're nicely caramelized. This will take around around 30 minutes.
- Pour stock over onions. Add thyme, shallots and adjust the seasoning to your liking.
- Allow to simmer over low heat for around 45 minutes.
- I didn't add cheese or have bread but you're certainly welcome to if that's a necessary part of the experience for you.