Wow, this site has come a long way in 2 years! When I first started Preppy Paleo I never thought I'd grow a following, but rather wanted to keep my own log of dishes I'd created or made
In a lot of my earliest posts, if I made something I'd found on another site, I'd simply link to the original recipe without typing out my tweaks to the ingredient and techniques. I promise I wasn't being lazy, I just didn't really think about other people ultimately reading and caring about my content. And let's not get started on the photos…
This recipe is a perfect example. I first made and shared it back in May 2012. It was one of the first Health-Bent dishes I made, and still a favorite. If you hadn't yet made the soup and saw my post, I kind of doubt I did a bang-up job of selling you on it!
I hope I can improve upon that this time around, as I promise you this onion soup is good stuff. I honestly was never totally smitten with the "real" thing, but the caveman is obsessed and absolutely loves this. The onions have the perfect sweetness, and the cheesy cauliflower topping is gooey and delicious.
This is one of those amazingly cheap, easy and comforting recipes that belongs in repertoire. I used ghee to cook my onions and raw gruyere for my cauliflower, and it was just what the doctor ordered on this crazy cold and windy night.
Health-Bent's Onion Soup with Cheesy Cauliflower
adapted from Health-Bent
2 tbs. ghee
4 large onions, thinly sliced
couple sprigs of thyme
2 bay leaves
salt & pepper
1 quart beef stock
1 cup cooked and mashed cauliflower
1 cup shredded Gruyere cheese
salt, pepper & garlic powder
Melt ghee in a large sauce pot over medium-low heat. Add onions, thyme, bay leaves and some salt & pepper, and stir to combine. Put a lid on the pot, slightly ajar. Cook for about 30 minutes, stirring every 10 minutes. The onions should get very soft and decrease in volume by about half.
Move the lid on the pot so it's even more ajar. Continue to cook onions until they have begun to brown and their are some brown bits starting to stick to the bottom of the pot.
Remove the lid and pour in the beef stock, stirring to combine. Cook for 10 minutes more, scraping the bottom of the pot to remove any bits of onion that may be stuck. Remove bay leaves and thyme sprigs and taste for seasoning.
While onions are cooking, combine cauliflower, egg, cheese and seasoning in a large bowl.
Preheat oven to 400.
When soup is done, pour into ramekins (or keep in large pot). Press cauliflower topping on top of soup. Bake for 10 minutes.
Turn broiler on and broil for a few minutes, until topping is starting to brown.