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Primal French Onion Soup -

Primal French Onion Soup

  • Author:
  • Total Time: 2 hours


January is national soup month, this Primal French Onion Soup will warm you up and is gluten and grain free!


  • 1/3 cup ghee or grass fed butter
  • 8 cups sliced onions
  • 2 tsp salt
  • 1 Tbsp apple juice
  • 1 Tbsp cassava flour
  • 6 cups vegetable or beef broth
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp cracked black pepper
  • 1 cup red wine (optional)
  • 812 parmesan cheese crisps (I used these from Costco but I did see recipes to make your own! Cello-Whisps-Parmesan-Cheese-Crisps)
  • 1/4 cup shredded cheese (Mozza or Monterey Jack, or whatever makes you happy)


  1. Melt butter or ghee over medium heat until it bubbles, or foams slightly.
  2. Add 1 tsp of the salt and the sliced onions, stir to coat the onions with butter or ghee, cover, and cook for 15 minutes.
  3. Add 1 tbsp apple juice.
  4. Turn the heat up to medium/high and stir sauteeing or caramelizing the onions, careful not to burn, this will take 45 minutes for the onions to cook down and become golden, caramel in color.
  5. Add 1 tbsp cassava flour to make a roux, and 1 cup of broth, stirring to combine.
  6. Add rosemary, thyme, and bay leaf, remaining broth salt and pepper, bring to a boil and reduce to a simmer.
  7. Add the wine (optional) and continue to simmer for 45-60 minutes.
  8. Remove the bay leaf, scoop into oven-safe bowls or wide mouth jars.
  9. Preheat oven to 400F.
  10. Float parmesan crisp(s) on the top and sprinkle with cheese, place in the oven for 15 min or till the cheese is melted and golden.
  11. Garnish with a sprinkle of dried or fresh thyme.
  • Cook Time: 2 hours
  • Category: Soup
  • Method: stove-top
The Primal Desire