Ingredients
Scale
- 4 tbsp avocado oil
- 6 large yellow onions (about 10 cups of sliced onions)
- 2 tbsp ghee
- 1 tsp maple syrup
- 1 tsp salt
- 2 tsp minced garlic
- ¼ cup coconut aminos
- 8 cups of beef stock* (chicken stock works too but beef is the best!)
- 1 1/2 cups cashews
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place a large stock pot or dutch oven over medium heat and add 4 tablespoons of oil.
- Once the oil is warm, add in all of the onions and cook, stirring occasionally for 20 minutes.
- Then add in the ghee, maple syrup (to help onions caramelize onions), and salt and continue to cook for another 15-20 minutes or until they are a nice rich brown color.
- Add in the minced garlic and stir to combine.
- Then pour in the coconut aminos, and cook for 1 minute.
- Add 7 cups of the beef stock to the pot and bring to a boil.
- While the soup is warming up, in a blender combine remaining 1 cup of stock with 1 1/2 cups of cashews and blend on high until super smooth and creamy.
- Pour that mixture into the soup as well as bay leaves, thyme and pepper. Once the soup has boiled, cover and reduce to a simmer for 30 minutes.
- Season to taste with salt and pepper!
Notes
- *Most Beef Stock at stores has yeast making it not paleo, but if you find & use Beef Bone Broth it will be paleo!