There are two recipes here – one is the soup, the other is the recipe to make the “croutons”. You can add cheese on top before serving, if you are able to tolerate it, and use regular croutons if you are not gluten sensitive.
French Onion Soup:
So you need onions, broth, a little sugar, salt, sherry, thyme and pepper to make this soup. This is something I used to make, but had to fry up the onions to brown them, then cook them in the broth. This one is actually entirely done in the slow cooker. Makes it pretty simple, and you don’t have to stand over the stove to make it! Bonus!!
Slow Cooker French Onion Soup (AIP, Paleo, Gluten Free)
The original recipe comes from "cooktopstove.com", and I have adjusted it to accommodate my dietary restrictions.
- 4 large onions sliced
- 2 tablespoons paleo butter (olive oil and coconut oil)
- 1 teaspoon coconut sugar
- 2 quarts beef broth no sodium added
- 1/4 cup sherry (it will cook off)
- 2 sprigs fresh thyme
- 1-1/2 teaspoons salt
- Pepper to taste
- 1 cup Herbed "Croutons" (see recipe below)
Place onions, paleo butter, coconut sugar and salt in the bottom of a 6-quart slow cooker. Cover and cook for 7 hours on high, or until onions are soft and brown.
Add beef broth, sherry, thyme sprigs and pepper to taste. Cover, and cook on high for another hour.
Serve in bowls then sprinkle "croutons" across the surface of the soup.
I actually used a blend of beef and chicken broth in the soup recipe, so it should taste a bit lighter in flavour, but I’ve always used a chicken broth, so should be close.
OK, so they really aren’t croutons, but are actually a cracker broken in pieces and herbed, then fried to react like a crouton!
What is a Yucan Crunch? Here is what they look like and are used to make these “croutons”.
These are so versatile that you can use them with just about any soup!
- 1 cup / 60 g Yucan Crunch broken into bite-size pieces
- 3 tbsp / 45 ml avocado oil
- 1 tbsp / 3 g Italian seasoning
- ½ tsp garlic powder
- ½ tsp fine sea salt
Add the broken up Yucan Crunch, avocado oil and seasonings to a bowl. Use your hands to work all the ingredients together until the croutons are evenly coated in oil and seasonings.
Heat a small skillet over low-medium heat - any hotter and the croutons will burn rather than toast. Add the coated crouton mixture to the hot skillet and toast for 2 - 3 minutes, until lightly golden.
You'll want to take them out when they look a little underdone as they'll continue to cook and darken further as they cool.
These "croutons" will keep in a baggie for about a week.