Make in bulk and freeze individual servings for a quick meal!
| Prep Time | 5 Minutes |
| Cook Time | 1.5 Hours |
| Servings |
Servings
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Ingredients
- 8 red onions
- 12 tbsp coconut oil
- 4.5 quarts (18 cups) bone broth or beef stock
- 2 tbsp arrowroot powder
- 4 tbsp fish sauce more to taste
- 1/4 cup fresh parsley
Ingredients
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|
Instructions
- Slice onions as thinly as possible, using a food processor, or by hand.
- Place onions and oil in a saucepan over low heat and sauté until translucent. (This can take over an hour, but keep on low heat to lock in flavor).
- Add stock. Bring to rapid boil for two minutes, then lower to simmer.
- Mix arrowroot powder with a little water so it becomes a paste.
- Add to soup and stir.
- Add fish sauce to taste.
- Stir continuously for three minutes.
- Sprinkle with chopped parsley and serve, or freeze for later.
Recipe Notes
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