Ingredients
Units
Scale
For the Onion Soup:
- 1.5 lbs sliced onions (approximately 8 medium onions)
- 1 tbsp olive oil
- 2 tbsp ghee (or butter)
- 1/4 tsp baking soda
- 1 tbsp coconut aminos (can omit)
- 4 garlic cloves, minced
- 32 oz beef stock (or chicken or vegetable)
For the Whole30 Bread
- 1 serving of Whole30 Gluten-Free Bread Recipe
For the topping:
- 1 tbsp GARLIC CREAM SAUCE
Instructions
- Preheat oven to 400 degrees and spray a whoopie pan with cooking spray. Set aside.
- Set your Instant Pot (or Ninja All-In-One) to the saute "hi"
- Add in ghee and oil. Once melted, add in sliced onions and stir. Add in garlic, coconut aminos and baking soda. Set timer to 20 minutes and continue to stir every so often.
- After 20 minutes, add broth and set the pressure cooker to "pressure cook". Seal the vent and set the timer for 10 minutes. Once cooked, turn the release valve to vent.
- While onions are caramelizing, make bread recipe and divide "dough" into 6 sections. Form dough into a bun shape and bake at 400 degrees for 20 minutes. Allow buns to cool and then slice each bun in half. Place buns in toaster oven for approximately 3 minutes or until starting to brown
- Divide soup mixture into 4 bowls. Add 3 slices of bread on top of onion soup. Top each slice of bread with garlic cream sauce.
- Place soup bowls under the broiler for 5-10 minutes or until cream sauce just begins to brown.
Notes
- Feel free to use any type of cheese instead of the Whole30 Garlic Cream Sauce
- Some nut cheeses are Whole30 approved. Just make sure to read the label as most Vegan cheese is NOT Whole30 approved.
- This soup is delicious even without the bread and cheese so feel free to skip making the bread.
- See post for stovetop directions
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free, Vegan
Nutrition
- Serving Size: 1 serving (soup only)
- Calories: 173
- Sugar: 8.2 g
- Fat: 10.3 g
- Carbohydrates: 16.9 g
- Fiber: 2.9 g
- Protein: 4.9 g
