Classic French Onion Soup gets a healthy makeover in this recipe, without sacrificing any flavor. This soup is so delicious and satisfying all on its own. Add the optional Cashew Cheese Toast topping and you’ve got a recipe that will wow guests at a dinner party or please everyone around the family dinner table.
Onions have an amazing array of medicinal benefits and are high in vitamin C, folate, biotin, chromium, and calcium. Onions are the richest food source of quercitin, which is a potent antioxidant that has been shown to lower cholesterol, blood pressure and triglycerides as well as help to prevent blood clots, asthma, sinus infections, bronchitis, atherosclerosis, and diabetes. They also contain powerful anti-cancer properties which have been found to help slow and reverse tumor growth within the body.
Onions are particularly beneficial for stomach, colon, prostate, breast, lung, bladder, and ovarian cancer. They contain valuable sulfur compounds that are known to significantly strengthen the immune system, brain, and nervous system. These sulfur compounds also act as a heavy metal detoxifier and can help to safely remove mercury, cadmium, arsenic, and lead from the body. Onions can help to treat colds, coughs, bacterial infections, angina, and bronchial spasms.
French Onion Soup
1/2 tbsp olive oil (optional)
4 medium-sized white or yellow onions, sliced
3 garlic cloves, minced
2 tsp fresh thyme, leaves only
2 tbsp coconut aminos (optional)
4 cups/1 liter vegetable broth or water
1-2 bay leaves
1 1/2 tbsp arrowroot starch mixed with 3 tbsp water, to thicken (optional)
Sea salt (optional)
For the topping (optional):
4-6 slices gluten-free bread, toasted
1/2 cup raw cashews, soaked in hot water
1 tbsp arrowroot starch
1 tsp onion powder
1 tsp garlic powder
1 tbsp lemon juice
1/4 tsp paprika
1/2 tsp sea salt
1/2 cup water
Heat oil in a large pot, if using. Alternatively add a couple tablespoons of water. Add the onions and cook on medium-high heat for 25-35 minutes, until dark and caramelized. Add the garlic, thyme, coconut aminos, vegetable broth or water and bay leaves. Simmer for 5 minutes, then add the arrowroot mixed with water and cook for a further 5 minutes. Taste and adjust seasoning.
To make the topping, blend the cashews, arrowroot, onion powder, garlic powder, lemon juice, paprika, sea salt and water until smooth. Pour into a small saucepan and whisk on medium-high heat until it gets thick. Remove from heat and set aside.
To serve, ladle the soup into oven-safe bowls. Spoon a few tablespoons of cashew cheese onto a slice of gluten free toast and place on top of the soup. Place in the oven, under the grill and broil for 2-3 minutes until browned. Alternatively, you can broil the cheese-covered toast slices separately on a baking tray and place on top of the soup. Serve immediately.
Find out more undiscovered properties of top healing foods and how they support the liver, check out my NY Times bestselling book, Liver Rescue.
This item posted: 15-May-2019
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