My French Onion Soup & Bone Broth {paleo, dairy and gluten free}
Prep time
Cook time
Total time
Serves: 6-10
  • 3 large sweet onions
  • 8 cups bone broth/or water
  • recipe below for broth
  • 2 leeks
  • 1 bulb garlic
  • 3 tsp pink Himalayan sea salt
  • handful of fresh chives
  • Kelp
  • ¼ cup coconut aminos
  1. In a large 8 quart pot fill it with 8 cups filtered water or bone broth. Julienne onions, cut garlic and chives and add to soup. Add salt, pepper to taste.
  2. Cut leeks and wash in between layers as often dirt gets stuck. Use the bottom thick white part.
  3. I like to use the green part of the leek for flavor and take it out before serving.
  4. Bring ingredients to a boil then reduce heat to simmer for 20 minutes and turn off heat with lid on.
  5. Add kelp and coconut aminos last.
  6. Optional: but gives the soup a thicker base: Puree 2 cups of soup with kelp and add back to soup.
  7. Serve with shredded cheese on top or cut herbs.
I like to make the bone broth ahead of time and freeze it or knowing that in the next few days I will be making a soup and using this as it's base. Bone broth is super flavorful and packed with nutrition. However, using water in this recipe will lend to flavor on its own especially for my vegan friends. If you don't have the coconut aminos {alternative to soy sauce} you can omit it but it does add the brown traditional color to this onion soup and extra flavor. Most health food markets carry this. If you omit it add extra salt. Adding shredded cheese gives that authentic Onion Soup flare but this soup is tasty alone. Goat cheese is my favorite and I put my oven safe bowl with cheese under the broiler for a few minutes to brown it.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at