French Onion Soup
I was in the mood for soup, and I’m pretty much always open to eating cooked onions, so I thought I would try making an allergen-friendly french onion soup – but with a twist. It contains bacon!
This type of soup is typically made with beef broth, but I went with homemade vegetable broth. The finished product seriously tasted just like french onion soup. So good! There is no safe bread for me to eat, so this is where the bacon comes in. Instead of topping the soup with cheesy bread, I used bacon for a nice added crunch and flavor.
5 onions, sliced
3 garlic cloves, chopped
1 bay leaf
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon ground mustard
5 tablespoons bacon fat, ghee, butter, or oil of choice – I used bacon fat. Whenever I cook bacon, I save the fat that drips off of it, then I pour it into a glass jar and store it in the fridge.
3 tablespoons almond flour
8 cups of broth – either vegetable or beef
12 oz (14 slices) of cooked bacon – extra crispy
cheese of choice – I used raw colby
- Melt bacon fat (or ghee, butter, or oil) in a large pot.
- Add onions and garlic. Cook until onions are caramelized, about 25 minutes.
- Add cumin, black pepper, ground mustard, and almond flour. Mix together until onions are covered.
- Scrape bottom of pot to get all of the good stuff up. Add in the broth and bay leaf.
- Bring to a boil, then simmer for about 30 minutes.
- Spoon into individual bowls, sprinkle on bacon, and top with cheese. Melt the cheese either in the microwave or in the oven using an oven-safe bowl, then enjoy.
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