I love french onion soup and this one, adapted from Hetty Lui Mckinnon’s French Onion White Bean Soup at NYT Cooking has a deep satisfying flavour.
Serves 4
French Onion And Cannellini Bean Soup
Ingredients
4 brown onions, peeled
6 cloves garlic, + 1 clove garlic, peeled
1 tbs dried thyme
1 tbs organic naked coconut aminos
1 tbs fresh lemon juice
3 tbs No soy sauce (see post dated 20 January 2026)
1 tbs No fish sauce (see post dated 2 January 2026)
1 tsp homemade mustard (see post dated 22 January 2022)
4 cups homemade vegetable soup stock (no salt or fats added)
1 can cannellini beans
2 slices gluten free bread, per serve (see post dated 3 February 2026)
2 slices of cashew mossarella ‘cheese,’ per serve
Method
Chop the onions and garlic. Heat up a medium sized dutch oven and add the onions. Add a pinch of salt and continue to cook for 50 minutes covered on a low heat, stirring occasionally.
Add the garlic and continue to cook for a couple of minutes.
Take the lid off the onions and deglaze the pot with the lemon juice, No soy and No fish sauces.
Add the soup stock, mustard and beans. Bring to a boil and then lower the heat and simmer gently for 30 minutes. Add salt and pepper to taste.
While the soup cooks, toast the bread and smash a clove of garlic with a small pinch of salt. When the toast is done, spread the garlic paste on top.
Ladle the soup in to serving bowls. Top with slices of mozzarella and garlic toast.