Not like it’s cold here in South Carolina (I am not complaining), but this soup sure does warm up your insides.
Yield: 4 very generous servings
For the Soup
- 2 T f.o.c. (fat of choice), we used duck fat
- 4 large onions, thinly sliced (A mix of onions is great. We used 1 red onion, 1 Vidalia (sweet) and 2 yellow)
- 1 quart beef stock
- couple sprigs of fresh thyme
- 2 bay leaves
For the Topping
- 1 c cooked and pureed/smashed cauliflower*
- 1 c Swiss, Emmentaler or Gruyere cheese, shredded
- 1 egg
For the Soup
In a large soup pot, melt your f.o.c. over medium-low heat. Add the onions, thyme and bay leaves and place a lid on the pot, slightly ajar. We’re trying to “melt” the onions by the steam we create from keeping the lid on, but ajar.
Now the magic ingredient is time. You’ll want to check on the onions, every 10 minutes or so, giving them a nice swirl around the pan, until they’ve deflated in volume by about half. If you see any brown color on the onions, you need to reduce the heat.
From this point, you want to place the lid even more ajar than before. We want less steam and more evaporation. The onions cooked through via steam, so now we want to brown the natural sugars and create some flavor.
Once the onions are the color of “coffee with some cream in it”…and you’ve got some brown bits stuck to the bottom of the pot…
Add the beef stock, making sure to scrape the bottom of the pot, getting up any browned/burned onion pieces. Let it simmer for 10 minutes. You can remove the bay leaves and thyme twigs at this point.
For the Topping
Preheat your oven to 400ºF.
Mix all the ingredients together in a bowl. Use your hands to evenly spread the topping mixture over the soup. Place the topped soup in the oven for about 10 minutes, until everything looks bubbly, yummy. Stick the oven on broil for a few minutes, if you’d like.
*You can either buy the frozen stuff, thaw it out and smash or boil some fresh florets in water, drain and smash.
DanielleFebruary 28, 2012 at 2:09 pm
Holy holy! I am all over this recipe. Love the idea of the cauliflower on top! 🙂
AmandaLPFebruary 29, 2012 at 12:33 pm
This is amazing? I never thought about using cauliflower for the bread portion!
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patMarch 15, 2012 at 11:03 pm
Holy shit. I am floored.
When my dairy allergy clears up, I AM SO MAKING THIS! Thanks!!!
brandon keatleyMarch 16, 2012 at 2:03 pm
i bet if you salt your cauliflower topping well and add an egg or two to the mix and bake it on top…it would set nicely like our shepards pie. you’d be missing the goo of the cheese a little but i think it would still be good eats.
patMarch 17, 2012 at 11:47 pm
My stupid candida has also given me an egg allergy. *SOBS HYSTERICALLY*
To be primal and NOT be able to eat eggs! FOR SHAME!!!
*shakes fist furiously*
ArtilezApril 4, 2012 at 11:51 am
I didn’t consider Swiss cheese as paleo… any thoughts?
brandon keatleyApril 4, 2012 at 1:56 pm
it’s a bit of a gray area. not 10,000 years old per se but can fit a “paleo template” for those who tolerate it.
ArtilezApril 6, 2012 at 1:33 am
Thx for the quick response. I dont think that all type of cheese are 10k years old… Have any source of which are “safer” to consume?
megan keatleyApril 6, 2012 at 11:13 am
here is what dr. harris says in the comments of that post that says what i would say but better.
“Grass fed will have better n-3, more CLA and more VA.
A1 milk that is raw may have less antigenic casein -if you worry about that. It still has whey which can also be antigentic (just like beef protein and seafood and eggs, I always add)
The argument is that pasteurization may make a conformational change to the casein that makes it less susceptible to complete hydrolysis into individual amino acids – then incompletely hydrolysed peptide sequences can be antigenic if they cross a leaky gut (which 6 months after stopping wheat and excess LA n-6 yo hopefully don’t have)
A2 is probably safer than A1 if you worry about that.. A2 milk has whey as well, of course.
Being grass fed and a2 is more important that being RAW, probably
Much of the raw enthusiasm may be political. If you are eating cream and butter I think it makes zero difference and is way less important than having the extra nutrients from being grass fed.
Before refrigeration, milk was boiled rather than pasteurized. Last I checked, 200 degrees is higher than 160.
The best and most natural way to drink milk is as something fermented, unless you are eating it as cream butter or cheese.”
ZApril 6, 2012 at 4:00 pm
Yay! Cheese! 🙂
AmandaDecember 22, 2012 at 4:26 pm
this was very, very, very good.