AIP French Onion Apple Soup
This AIP onion soup takes the humble onion and kicks it up a notch and allows you to enjoy the comfort of this fall soup while being totally AIP & paleo. It’s made with cheap and affordable ingredients and your whole family will love it.
French Onion soup has always been one of my favorites…and I was the odd one who liked it for the onions, not for the cheesy bread. Weird I know, but that does make life a lot easier when you want to make an AIP version. So, I was thinking about French Onion Soup and remembering the soup that we used to get at a hotel in Ethiopia in high school and wanted that same slow cooked, caramelized onion goodness.
I just reread that sentence and wondered how many people in the world could say something like that. It’s ok. I know I’m weird.
Then, I was thinking about the cheesy bread (not wishing I could eat it, but just thinking about it)…and I started thinking about a snack that my grandmother used to make with crackers apples and cheese baked until all melty. So, that’s when the idea to add apples to the french onion soup hit me. Weird how memories and thought trains work.
As I started making it, I honestly thought I had lost my mind, but when it was done I couldn’t believe how delicious it was. This stuff is truly YUMMO! It does take some time, but it is soooo worth it in the end. You will want to make this soup this weekend. Who am I kidding….I want to make this soup right now!
The first step in making this soup is to cut and caramelize a bunch of onions. Take your time on this step. Caramelizing onions is a slow process over low heat. The longer you let this step go the better your soup will be. Trust me on this one. You want the onions to be a rich brown color.
It’s Time for AIP Onion Soup:
This french onion soup takes the humble onion and kicks it up a notch and allows you to enjoy the comfort of this fall soup while being totally AIP & paleo.
- 3 TBSP coconut oil (or olive or avocado)
- 2 pounds onions – thinly sliced
- 1 TBSP dried thyme
- 2 TBSP dried sage
- 1 tsp salt (pink himalayan is good here)
- 2 cups bone broth – whatever you have on hand
- 1 cup water
- 3 finely diced apples (any variety you like – unpeeled)
- Heat the oil in a heavy bottomed pan (like a dutch oven) over a medium heat
- Add onions, thyme, sage & salt and cook over low to medium heat for 50 minutes to 1 hour, stirring occasionally, until onions are a rich brown color. They will also really shrink down as the water cooks out.
- once onions are caramelized add broth, water & chopped apples
- bring to a boil and simmer for 15 minutes
- HINT: for a complete meal, add some small meatballs (beef seasoned with salt, garlic & sage) during the last 15 minutes of cooking time. My hubby especially likes this soup with the addition of meatballs.
Some other great fall recipes you may want to try: