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AIP French Onion Soup

A warm, rich, deeply flavored AIP French onion soup made by slow-cooking onions until sweet and golden, then simmering them with clean broth, herbs, and a light arrowroot thickener. 100% AIP, Paleo, dairy-free, grain-free, and gut-friendly.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: AIP, French-Inspired, Paleo
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil AIP-compliant cooking fat
  • 5 cups cups sliced onions Sweet onions preferred
  • 1 tsp lemon juice Adds brightness AIP-safe substitute for wine/brandy
  • 1 tsp arrowroot flour Light thickener
  • 4 cups beef bone broth Or chicken broth
  • 1/2 tsp tsp sea salt To taste
  • 1/2 tsp dried thyme AIP-approved herb

Equipment

  • 1 Large pot or Dutch oven For slow-cooking onions evenly
  • 1 Wooden spoon Prevents burning during caramelization
  • 1 Knife For slicing onions
  • 1 Cutting board
  • 1 Small bowl For arrowroot slurry

Method
 

  1. Slice the Onions
  2. Cut onions into thin, even slices. Thin slices help them soften faster and develop deep sweetness.
  3. Slow-Cook the Onions
  4. Heat olive oil in a pot over low–medium heat. Add onions and cook slowly for 25–35 minutes, stirring often.
  5. They should turn soft, golden, and fragrant — not browned or burnt.
  6. Add Broth and Herbs
  7. Pour in the beef (or chicken) broth. Add thyme.
  8. Simmer for 10–15 minutes so the flavors blend.
  9. Add Arrowroot Slurry
  10. Mix arrowroot with 1 tablespoon cool water. Stir into the soup.
  11. It will thicken slightly while staying smooth and clear.
  12. Taste and Adjust
  13. Add sea salt as needed. Add more thyme or lemon juice if desired.
  14. Serve warm.

Notes

  • Sweet onions produce the best flavor for AIP onion soup.
  • Cook onions low and slow to avoid burning.
  • Use beef broth for a deeper, more classic flavor.
  • Add roasted mushrooms, cooked beef bits, or parsley for extra AIP-safe depth.
  • Soup tastes even better the next day.