French Onion Soup (Instant Pot, Real Food, Paleo, Whole30, Vegan Option)

One of my absolute favorite soups is French Onion. Back in my dairy-and-grain-full days, I would love to visit this favorite restaurant chain that was famous for this soup and promptly order a bowl (no cup, please) of French Onion soup in all of its glory, before even looking at the menu.

Since going dairy and grain-free, I still make this cold weather favorite, and gladly omit the bread and cheese. This soup, full of browned onions and good old-fashioned homemade bone broth still promises to satisfy the mind and belly.

It is no secret the bone broth is full of nourishing and medicinal qualities - and just all-around good for you! Previous generations instinctively knew to include broth as part of a cold remedy protocol because it supports immune function, is easy to digest and full of vitamins and minerals that are easily absorbable in the body. Plus. the gelatin is helpful needed for healthy skin, hair and nails.

I come to this very budget-friendly recipe often during cooler weather because I always have the ingredients on hand:

Bone broth from the freezer: Check!
Onions: Check!
Love: Check! And check!

The beauty of this soup is in its simplicity and it really benefits from a good quality broth - homemade really shines here. And this soup can be made vegetarian (or vegan) by swapping out the bone broth with homemade or store-bought vegetable broth and substituting olive oil for the ghee.

French Onion Soup

2 tablespoons ghee (or olive oil for a vegetarian option)
4-5 small organic onions, peeled and sliced into 1/2 inch rounds
4 cloves garlic, peeled and sliced (not minced)
8 cups bone broth, homemade or store-bought (or substitute vegetable broth)
1/8 teaspoon dried thyme
salt and pepper to taste

Set an electric pressure-cooker to the browning function and slowly brown the onions with the ghee until the onions are caramelized (not burned), stirring often - about 20 minutes. Add the sliced garlic and cook a few minutes more.

Stir in the broth, thyme and salt and pepper to taste. Lock the lid in place and cook for 18 minutes over high pressure. Release the pressure using the quick-release option, adjust seasonings and serve.

This soup can be made with a stovetop pressure cooker, following the same instructions. Or, the soup can be cooked in a regular pot on a stove, simmering the browned onions and broth (covered) for about 45 minutes.

What is your favorite soup?

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