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From The Good LFE Cookbook, as with all our recipes, this recipe follows the Low Fermentation Eating (LFE) diet and are designed to be SIBO and IBS friendly while promoting gut health.
Enjoy hundreds of Low Fermentation Eating Recipes in The Good LFE Cookbook – https://goodlfe.com/collections/books/products/the-good-lfe-cookbook-for-sibo-ibs-and-microbiome-health
-RECIPE-
French Onion Soup
Makes 1 ½ – 2 quarts
Low sugar, gluten free, paleo (if made with coconut aminos cheese toast is omitted), vegan (if made with coconut aminos and vegetable broth and cheese is omitted), lactose free
INGREDIENTS
2 yellow onions, sliced thinly
2 red onions, sliced thinly
4 shallots, sliced thinly
2 tablespoons dijon mustard
2 tablespoons coconut aminos
1 teaspoon high-fructose free worcestershire or another teaspoon of coconut aminos
2 tablespoons thyme, chopped
Handful of parsley, finely chopped – tablespoon reserved for garnish
Splash of white wine, sherry or vermouth
5 cups beef, chicken or vegetable broth + more if needed to thin soup to desired consistency
Salt
Pepper
2 cups grated gruyere
6 thick slices of sourdough
PREPARATION
Preheat oven to 350
In a large pan caramelize onions with 4 tablespoons of butter and a pinch of salt for 45 minutes over low heat until soft and golden brown. Stir mustard, thyme, parsley and another pinch of salt into onions and cook over medium heat for two minutes. Deglaze pan with a splash of sherry or white wine. Cook for another two minutes or until alcohol smell cooks out.
Add all other ingredients and let simmer for an additional 30 minutes adding salt, pepper and additional worcestershire or coconut aminos to taste after first 15 minutes.
When soup is almost done simmering lay bread on a parchment lined sheet pan and cover each in cheese. Bake for 15 minutes or until cheese is melted and golden.
Ladle soup into bowls and top with bread and remaining parsley.
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