YIELD: 6 servings | PREP TIME: 20 minutes
STOVETOP: 1 hour 30 minutes | SLOW COOKER: 18 to 20 hours | PRESSURE COOKER: 1 hour
• ¼ cup ghee or avocado oil
• 2 tablespoons (30 ml) extra-virgin olive oil
• 3 pounds (1361 g) yellow onions, cut in half and thinly sliced
• 1 teaspoon coconut sugar
• 1 cup (240 ml) red wine
• 1 teaspoon (5 ml) minced fresh thyme
• 1 bay leaf
• 6 cups (1440 ml) Roasted Vegetable Broth or Basic Beef Broth
• 12 diagonal slices Baguette , about 1 inch thick
• 6 ounces Gruyère cheese, shredded (about 1½ cups)
1. In a large heavy-bottomed pot, heat the ghee and olive oil over medium heat. When hot, stir in the onions, cover, and cook, stirring occasionally, for 10 minutes.
2. Remove the lid and stir in the coconut sugar. Reduce the heat to medium-low and cook, uncovered, for another 45 minutes to 1 hour, stirring occasionally. If the onions start to stick to the bottom at any point, turn down the heat. They should end up golden brown and caramelized, but only after cooking slowly for a long time.
3. Once the onions are caramelized, turn the heat up to high and pour in the wine. Cook for 2 to 3 minutes, until the alcohol smell is mostly gone. Add the thyme and bay leaf. Pour in the broth, bring the soup to a simmer, and simmer, uncovered, for 30 minutes.
4. While the soup is simmering, toast the bread: Preheat the oven to 350°F (180°C). Place the bread slices directly on the oven rack and toast for about 10 minutes per side.
5. To serve: Ladle the soup into six broiler-safe bowls. Place 2 toast slices in each bowl of soup and top with the Gruyère. Place the bowls under the broiler for 3 to 5 minutes, until the cheese is bubbly and just beginning to brown. If you don’t have broiler-safe bowls, broil the cheese on the toasts and then float them on top of the soup.
Slow Cooker Instructions: Place the ghee, olive oil, onions, and coconut sugar in a slow cooker and stir to combine. Cook on low for 12 hours. After 12 hours, add the wine, thyme, bay leaf, and broth and cook for an additional 6 to 8 hours. Continue with Step 4.
Pressure Cooker Instructions: Place the ghee, olive oil, onions, and coconut sugar in a pressure cooker and stir to combine. Set the pressure cooker to sauté (or put it over medium-high heat) and cook for 10 minutes, or until the onions start to release their liquid. Secure the lid and cook on high pressure for 15 minutes. Quick-release the pressure and remove the lid. Switch the cooker to sauté (or place it over medium-high heat) and continue with Step 3.
Chef’s Tips: The coconut sugar helps with the caramelization process, but it’s fine to omit it if you are avoiding sugars.
Rather not use wine? Swap the red wine for equal parts balsamic vinegar and water.
AIP Modification: Use avocado oil instead of ghee. Omit the bread and cheese and use the wine modification above.
Lower-Carb / Egg-Free Modification: Omit the baguette.
More Recipes You'll Love
French onion soup is all about patience: three pounds of onions cooked low and slow until they collapse into deep, golden caramel. Red wine and a long simmer build the broth into something dark and complex, and the broiled Gruyère cap is the moment everyone waits for. This is cold-weather comfort at its most classic.
Pro Tips
- Give the onions their full 45-60 minutes uncovered after the initial covered steam. Real caramelization cannot be rushed, and the color of the onions is the color of the soup.
- The pinch of coconut sugar helps the onions along, but you can omit it entirely if you avoid sugars — the onions will still caramelize, just more slowly.
- Toast the bread slices directly on the oven rack until dry and firm. Soggy bread dissolves into the soup instead of floating under the cheese.
- No broiler-safe bowls? Melt the Gruyère on the toasts under the broiler first, then float the cheesy croutons on the soup.
Frequently Asked Questions
What can I use instead of red wine in French onion soup?
Equal parts balsamic vinegar and water as the recipe suggests, or just more broth. The acidity is what balances the sweet caramelized onions.
Can I make this soup in a slow cooker?
Yes — the onions caramelize on low for 12 hours, then the wine, thyme, and broth join for another 6-8 hours. It is the easiest hands-off version.
Which onions work best for French onion soup?
Yellow onions — the three pounds called for here cook down into the sweet, deep base the soup is famous for.
Is this soup paleo?
Not strictly, with the baguette and Gruyère. For the grain-free version, omit the bread and cheese, or use the AIP modifications in the recipe notes.
Recipe Card
- ¼ cup ghee or avocado oil
- 2 tbsp extra-virgin olive oil
- 3 lb yellow onions, cut in half and thinly sliced
- 1 tsp coconut sugar
- 1 cup red wine
- 1 tsp minced fresh thyme
- 1 bay leaf
- 6 cups Roasted Vegetable Broth or Basic Beef Broth
- 12 diagonal slices Baguette , about 1 inch thick
- 6 oz Gruyère cheese, shredded (about 1½ cups)
- In a large heavy-bottomed pot, heat the ghee and olive oil over medium heat. When hot, stir in the onions, cover, and cook, stirring occasionally, for 10 minutes.
- Remove the lid and stir in the coconut sugar. Reduce the heat to medium-low and cook, uncovered, for another 45 minutes to 1 hour, stirring occasionally. If the onions start to stick to the bottom at any point, turn down the heat. They should end up golden brown and caramelized, but only after cooking slowly for a long time.
- Once the onions are caramelized, turn the heat up to high and pour in the wine. Cook for 2 to 3 minutes, until the alcohol smell is mostly gone. Add the thyme and bay leaf. Pour in the broth, bring the soup to a simmer, and simmer, uncovered, for 30 minutes.
- While the soup is simmering, toast the bread: Preheat the oven to 350°F. Place the bread slices directly on the oven rack and toast for about 10 minutes per side.
- To serve: Ladle the soup into six broiler-safe bowls. Place 2 toast slices in each bowl of soup and top with the Gruyère. Place the bowls under the broiler for 3 to 5 minutes, until the cheese is bubbly and just beginning to brown. If you don’t have broiler-safe bowls, broil the cheese on the toasts and then float them on top of the soup.
