Description
French onion soup is a classic soup recipe with a rich beef broth, caramelized onions, a layer of cheest bread and finished off with melty cheese.
Ingredients
Scale
for the soup:
5 Walla Walla sweet onions, julienned
6 cups beef stock reserved from pot roast recipe or read above directions
for the “bread”:
3 cups mozzarella
1 cup parmesan
3 eggs
2 tablespoons coconut flour
top it off:
2 cups grated Gruyere cheese
Instructions
for the soup:
- Julienne five onions and place in a stock pot over medium low heat with three tablespoons of olive oil.
- Allow the onions to cook for about forty-five minutes stirring occasionally at the beginning and frequently toward the end.
- Once the onions are caramelized, add six cups of beef stock.
for the “bread”:
- Take three cups shredded mozzarella, one cup parmesan, 3 eggs and 2 tablespoons of coconut flour, mix together and place in a large non-stick skillet lined with parchment paper.
- Bake at 375 for 16 minutes.
- Place crust in fridge for more rapid cooling.
- Cut the bread to fit the shape of the container you will be using to bake your soup in.
top it off:
- Ladle the soup into individual oven proof serving vessels or one large casserole dish.
- Place the cheese crust over the top then top with Gruyere cheese.
- Place the dishes on a half sheet pan to catch any overflow
- Bake in the oven at 375 degrees for 20 minutes or until the cheese is bubbly and browned.
Notes
If using store beef stock or broth see notes in the body of the post.
