This recipe is a family favorite and perfect for a cold winter’s night. With only 15 minutes of actual work in the kitchen, this soup comes together in 1 hour, including cooking time.
Onions contain a high supply of vitamins, minerals and antioxidants, as well as anti-inflammatory compounds. One of the humble onion’s most important compounds is Quercetin; an anti-histamine phytonutrient often found in allergy products. Studies have also linked onions to heart disease prevention; they reduce the risk of blood clot formation and can protect against the “bad” LDL cholesterol. So eat to your heart’s content!
4-5 yellow onions,sliced into rings or half-moons
olive oil for sauteing
4 tbsp almond flour (or other gluten-free flour)
7 cups water, divided
3 tsp Himalayan Salt or Sea Salt
1/4 tsp black pepper
Optional: Goat Gouda cheese, shredded
Saute onions until a deep brown (trust me, you want to slightly burn the onions. It gives the soup a rich flavor that eliminates the need for the burned-off-brandy that is a key ingredient in french onion soups). Sprinkle in the almond flour. Add one cup of the water and mix to make a roux. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 45 minutes or more. Serve topped with Goat Gouda cheese. Freezes well too!