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Recipe: French Onion Soup Gratinée


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We bring you our rich French onion soup, made Paleo by eliminating the crouton. You won't even miss it!

french onion soup gratinee
French onion grantinee soup is the perfect comfort food on a cold day.

Type of dish: Lunch, Soups
Servings: 1
Equipment: Large pot, optional 2 cup or two 1 cup ramekins


  • 4 to 5 cups onion, sliced thinly into ‘rainbows’ or half circles
  • 2 TB traditional fat of choice
  • 1 ½ cups beef broth
  • 1 TB fresh thyme leaves
  • ½ tsp salt
  • pepper to taste
  • 5 oz Gruyère cheese, grated or very thinly sliced


  1. Heat the fat in a large pot over medium heat. Add the onions and cook, stirring, until they reduce from their original size of 5 cups to a final 1 cup cooked onions. Toward the end of cooking time (30 minutes to an hour, depending on the pot, and heat), stir more frequently. You want some browning of the onions, but not burning which will turn the taste bitter.
  2. Once the onions have reduced down in size to just 1 cup of volume, and hopefully have achieved some browning, add the stock and use a wooden spoon to scrape up brown bits from the bottom of the pan (called deglazing). *Note: If you would like to use some red wine (not on the 30 day reset) traditionally used to add depth to French onion soup, replace ½ cup of the broth with wine and add it in first, cooking for 5 minutes before adding the broth.
  3. Add the thyme, salt, and pepper, stir and bring to a simmer. Cook for 5 minutes, or if using alcohol, 10 minutes to make sure the alcohol cooks out.
  4. If you have ramekins*, preheat oven grill. Pour the soup while still hot into 1 two-cup ramekin or 2 one-cup ramekins, top with Gruyère cheese and set under grill for 3 to 5 minutes, or until golden brown.
  5. If you don’t have ramekins, don’t worry, just add the Gruyère to the soup, and heat it thoroughly for 5 minutes or so until it is melted inside the soup and serve.

*Ramekins are little ceramic bowls that can be heated in the oven.


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Chris Kresser in kitchen
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Join the conversation

  1. Onions Slow down your mental process. I am supposed to be giving them up. Anyone have a guess on how much leek it would take to get the taste right?

  2. I thought that cheese is not paleo?
    I sometimes use a vegan cheese,but it doesn’t come in swiss

    • Aged cheeses such as Swiss are permitted in Paleo, as well as GAPS Friendly and FODMAPS. Fermented dairy products such as yogurt, kefir, sour cream, and crème fraîche are also allowed if homemade and fermented for at least 24 hrs. The aging and fermenting processes consume lactose. Fresh “cheeses” such as cottage cheese, cream cheese and mozarella should be avoided. The 30 Day Reset and Autoimmune diet plans exclude all dairy products.

  3. I’d like to know the temp for the oven, too. I’m guessing 350, since seems to be a common temp used, but I’m not the greatest of cooks and could use a little insight. 😉

    • We just updated the recipe, see step 4. You’ll just use the broiler.

    • We just updated the recipe, see step 4. You’ll just use the broiler.