HALE French Onion Soup

Gluten-Free + Better-for-You

Ingredients:

• 3–4 large yellow onions, thinly sliced

• 2 tbsp grass-fed butter or olive oil

• 1 tbsp arrowroot powder or tapioca starch (instead of flour)

• 1 tbsp coconut aminos (instead of sugar to help caramelize)

• 1 splash of dry white wine or apple cider vinegar (optional, for depth)

• 1,1 tsp fresh thyme (or ½ tsp dried)

• tsp sea salt + ½ tsp black pepper

• 4-5 cups original Hale Bone Broth, heated

• Gluten-free bread or roasted sweet potato rounds for topping

• Shredded Gruyère, Swiss, or dairy-free cheese alternative

Directions:

1. Slowly caramelize onions in butter/oil for about 30–40 minutes until golden brown.

2. Sprinkle in arrowroot powder or tapioca starch — this will gently thicken your broth without gluten or refined flour.

3. Add coconut aminos, wine (if using), thyme, salt and pepper. Simmer for 5 minutes.

4. Pour in Hale Bone Broth, bring to a boil, then reduce to a simmer for 20 minutes.

5. Ladle into oven-safe bowls, top with toasted gluten-free bread (or roasted sweet potato) and cheese.

6. Broil for 1–2 minutes until bubbly and golden.