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. 🙂

French Onion Soup


Soupe à l’Oignon (with apologies to Julia Child)
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: French
Serves: 2-3
  • 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
  1. Melt the ghee or clarified butter over medium heat in a pot big enough to accommodate your onions.
  2. Toss onions in the pot and allow to cook down until they're nicely caramelized. This will take around around 30 minutes.
  3. Pour stock over onions. Add thyme, shallots and adjust the seasoning to your liking.
  4. Allow to simmer over low heat for around 45 minutes.
  5. 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.
  6. Enjoy!