My French Onion Soup & Bone Broth {paleo, dairy and gluten free}
  • 4-5 lbs of beef bones
  • juice of 1 lemon
  • water
  • 6 cloves garlic
  • 1 sliced onion
  • kelp strips or 1 tbsp.
  • 2 tsp pink Himalayan sea salt
  • pepper to taste
  1. Add bones to a crockpot or 6 qt. pot and pour lemon juice over bones. Fill to ¾ full with water.
  2. You can start on high temperature and drop it low after you see gentle rolling simmer.
  3. Keep that gentle rolling simmer for up to 6 hours but as long as 24 if you desire.
  4. If you simmer closer to only 6 hours be sure to use the bones a second time around.
  5. Within a few hours you will see a white foam that you will skim off.
  6. The last ½ hour or so you can add garlic, onions, spices, kelp and other vegetables.
  7. For stove top bring 8 qt. pot to a boil and simmer for an hour than turn to low heat for 6-10 hrs.
  8. After cooked you can use it for a soup base freeze some or drink it daily for it's nutrition.
  9. If freezing be sure to leave a few inches from the top to liquid can expand.
After much research, and playing around with recipes I wanted to share some updates. Adding chicken bones, feet, neck etc. will help broth to gel and since this post I have frozen leftover chicken carcasses to add to my bone broth recipe.

Some trouble shooting awareness I learned was boiling your broth too long will not allow it to gel however, you do need to bring the crock pot (or stove top pot} to a gentle rolling simmer and then drop it to lower temperature after 6-12 hours. Using too much water and not enough bones can be the determining factor of a bone broth not gelling. Many of the experts say even though it doesn't gel there is probably still some collagen in your soup and will ultimately have all the other healing nutrients and amino acids like glycine, glycosaminoglycans and glutamine! That is a lot of G's for GOODNESS! And if the "G" in your gelling isn't happening don't obsess about it like everyone else just sip your soup and know it is doing your body GOOD!

If you are bent on getting your broth to jiggle you can always add 1 tbsp. of gelatin for every quart of water and then you know your getting extra collegen! Let us not forget some other basic nutritional components of bone broth minerals like magnesium, potassium and phosphorus. Also, avoid using an aluminum pot when making your broth and truthfully I would never cook in aluminum for the obvious health reasons. It is not as tricky as it sounds but show yourself some grace as you find your way in the bone broth world. Please consider using organic grass-fed beef bones for many reasons especially that they are less acidic.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at