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Onion soup

(makes 4 servings)


  • 5 onions, peeled and thinly sliced

  • 2 tblsp coconut oil

  • 4 cloves garlic

  • 1/2 cup dry white wine

  • 6 cups of vegetable stock

  • 1 tbls cider vinegar

  • 1 tsp thyme

  • freshly ground black pepper, to taste

  • grated feta cheese (optional)

  • 1 cup coconut cream



  1. In a large pan melt the coconut oil over medium heat and cook the onions on medium/low temperature until well browned and caramelized about 20 minutes, stirring every few minutes.  

  2. Then crush and add the garlic and mix for 1 minute, then stir in the wine and scrape up any browned bits off the pan.

  3. Add the stock, Worcestershire sauce, coconut cream and thyme, reduce the heat and simmer for about 10-15 minutes while partially-covered.  

  4. Season to taste with salt and pepper.

  5. Turn on the grill, once the soup is done, serve in oven safe bowls and place on a baking tray and top with the desired amount of cheese. Place under the grill until the cheese is melted and starts to brown

  6. Remove and serve immediately

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