This is a delicious onion tart. Not quite paleo with the dairy, but great for breakfast, lunch or dinner!
- 3 onions
- 2 Tbsp butter
- 5 eggs
- 1/2 cup heavy cream, half’n’half, milk or plain Greek yogurt
- 1 cup Swiss or cheddar cheese, shredded
- Melt butter in large frying pan
- Thinly slice onions by running them through the food processor on the slicer blade (takes <60 seconds)
- Saute onions in butter for 30 mins on medium heat, stirring once in a while, until onions are translucent, soft, and started to brown and caramelize
- If they have not started to brown, turn up heat and caramelize them a bit, stirring so as not to let them burn
- While onions are cooking, whisk eggs and milk or yogurt
- Cover glass pie pan with cooking spray, add onions, cheese, and pour egg/milk mixture evenly over it
- Bake for 30 minutes on 350* or until golden brown around edges, bubbly and hot
- Serve warm, great paired with soup and salad!
French Onion Soup.. mmm, a classic, hearty fall soup. Dress it up with some protein or serve as is. Of course some toasted baguette and melted cheese would be amazing!
Add some protein to make this an even heartier meal (shown here with grilled and sliced venison).
- 8-10 onions
- Butter or other fat
- One quart of beef stock
- Splash of sherry (optional)
- Sprigs of fresh thyme
- Garnish with gruyere or cheddar cheese (if not paleo)
- Melt butter in large soup pot
- Thinly slice the onions (using the slicer blade on a food processor works well!) and add to pot
- Let onions sauté over low-medium heat until they start to sweat
- Cover the pan with a lid and saute for about an hour, stirring every 10-15 minutes
- The onions will turn golden brown and while the bottom of the pan may be a dark caramel, make sure it doesn’t burn
- Add some sherry or stock if you are skipping the sherry and use this to deglaze the pan
- Add rest of stock and bring to a boil
- Let cool a bit and ladle soup into bowls, topping with cheese and some fresh thyme