Mouthwatering French Onion Soup

Many of us can be surprised with the amount of nutrients that comes from something so small, delicate, and simple! An onion being packed with health benefits, a signature smell, and pungent flavor. This plant differs in size, color, and taste. Common varieties are globe onions: yellow, white, and red, scallions, shallots, etc. 

Originating in Central Asia, from Iran to Pakistan & into the southern part of Russia. Starting as early as the sixth century, onions were used medicinally and became popular among the less fortunate who could freely use this inexpensive vegetable to spark up their meals. 

Onions carry therapeutic oils that hold sulfur compounds, flavonoids, & antioxidants. In addition, are a good source of vitamin C, folate, vitamin B6, and dietary fiber. Studies suggest that these compounds can defend the body by natural occurring antibacterial properties, increase immune defense, fight inflammation, reduce mucus in the nasal passages, lungs & respiratory system.

You should feel no guilt when eating this delicious French Onion Soup knowing that it was made from scratch & ingredients packed with nutrients!

French Onion Soup ~ Cook Time: 45-60 minutes | Serves 6-8

Ingredients

4 yellow or white onions (peeled and thinly sliced)

2 cups chicken bone broth

2 cups beef bone broth

5 garlic cloves (chopped)

Sea salt & black pepper to taste

If you don’t have bone broth accessible, regular chicken or beef broth is fine!

Instructions

1. In a stock pot over medium heat, melt ghee & thinly sliced onions.

2. Cook onions until lightly caramelized.

3. Add bone broth & garlic.

4. Season with salt & pepper to taste.

5. Bring mixture to a boil & then reduce the heat & allow to simmer for 30-50 minutes

Traditionally served with a slice of toasted French bread or baguette & topped off with a sprinkle of Goat cheese, Swiss Gruyere, or Parmesan cheese.

*How To Select: Globe Onions- firm touch, skins that are intact, free of soft spots & bruising. Scallions-crisp, green tops, firm white bulb, & no slim*

Mia Martinek Nutrition, N.C.

Recipe by Dr. Axe

Pizzorno, J. E., & T, M. (2005). “The Encyclopedia of Healing Foods”. New York: ATRIA.