Three-Onion Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
This onion, scallion, and garlic soup is beefy and salty. In later stages, you can top a bowl with a slice of toasted grain-free bread and grated Parmesan cheese for a gut-healthy twist on the traditional French classic.
| Prep Time 10 minutes |
Cook Time 30 minutes |
Makes 8 cups |
Serving Size 2 cups |
INGREDIENTS
4 medium scallions, white and green parts, cut thin on the diagonal
4 cloves garlic, sliced thin
2 medium yellow onions, halved and sliced thin
6 cups homemade beef stock
1 bay leaf
1 TB. sea salt
METHOD
1 In a medium stockpot, combine scallions, garlic, yellow onions, beef stock, bay leaf, and sea salt. Set over high heat, and bring to a boil.
2 Reduce heat to medium-low, and simmer, uncovered, for 25 minutes. Remove bay leaf.
3 If not serving immediately, place the pot in the sink and surround with cold water and ice cubes to cool soup quickly.
4 Refrigerate tightly covered for up to 1 week.
“If the onions, garlic, and scallions aren’t enough onion flavor for you, you can add 3 medium shallots, halved and sliced thin.”