So we have some allergy kiddos in the fam, but it is also a good thing for all of us to skip the gluten! So here is my recipe for a big fam that wants to get 2 or 3 meals out of this pot:
Lisa’s Gluten-Free / Dairy-Free “Just Like Panera” French Onion Soup
6 pounds of yellow onions
1 cup beef fat (fat that rises to top of jar when you chill your beef broth)
3 T ghee (organic clarified butter)
12 cups beef broth (source: grass-fed beef from my dad’s farm in Georgia)
2 cups chicken broth (free range chicken)
2 cups filtered water
2 cups Sangria
12 T Einkorn flour (Young Living)
4 T ketchup (natural and no high fructose corn syrup)
1 T fresh ground black pepper
2 T Himalayan sea salt
1 T dried thyme
1 T garlic powder
10 drops Tabasco sauce
(optional: we like little chunks of meat in our soup, so I threw in leftover pot roast from this same grass-fed calf!)
1. Melt ghee and beef fat in a large pot over medium heat. Add sliced onions and saute for 15-20 minutes, stirring often, until onions turn brown.
2. Add Einkorn flour (or your own gluten-free all purpose flour), ketchup, pepper, salt, thyme, garlic and Tabasco. Stir well. Add remaining liquid ingredients and stir to combine. Heat soup until it’s boiling, then reduce heat and simmer uncovered for 20 minutes.
3. If you can have dairy, you can add ¼ cup of gluten-free croutons to the top of each bowl of soup followed by 1 ounce of shaved or shredded Asiago cheese.
Here’s a quick little video about how my beef broth turned out! You can either paste this link into a new window, or click on the first picture of the jar of broth!