French Onion Soup

On my first trip (hopefully the start of many) to Paris I ordered French Onion Soup, because of course….It’s was a lighter version with no bread or cheese and I was IN LOVE. Funny how Paris does that….I had to give it a go at home and not only is this soup, delicious and totally spot on, it’s AIP Compliant, yay! This is also a great soup to can and keep on hand for those cold winter days.

Here’s What You’ll Need:

• Yellow Onions - 4 to 5 Medium Sized

• Bone Broth - 6 Cups, see my Pho For All or Chicken Soup Recipes for instructions.

• Red Wine - 1 Cup, this is AIP Okay for cooking!

• Red Wine Vinegar - 1 TBSP

• Sea Salt - To Taste (After)

The onions need to be chopped in half then cut with the mandolin on the largest setting. You want semi-larger pieces as they are going to cook down A LOT. Add the onions, bone broth, wine and vinegar into your pressure cooker of choice then set on high pressure for 45 minutes.

After the first cycle, de-pressurized the cooker carefully and give the soup a taste test. If you think it needs a little salt this is the time to add. However, I mean A LITTLE, like a few pinches. The soup is going to cook one for time and will continue to condense. Adding the salt is just to help bring out more flavor. If you’re unsure, leave the salt out, you can always add at the end but you can’t take it away.

After the second round of cooking it’s ready to go! It can be served right away or sealed up to keep for later days. It honestly just keeps getting better and better.

ENJOY!