AIP Pressure Cooker Onion Soup Recipe
AIP doesn’t have to mean the end of your French onion soup days. Enjoy this AIP pressure cooker onion soup recipe anytime!
How I Made this AIP
You may have noticed from the photo that a major component of French onion soup is missing – cheese!
Sorry cheese lovers, but that dairy delight is not AIP-compliant, so in this case, I opted to leave it out.
In many recipes, though, there are great substitutes to achieve the taste you crave without ingredients that may bother you.
This article on dairy swaps for AIP is a must for anyone with an autoimmune condition and a profound love of dairy products.
Contrary to popular belief, however, the magic of French onion soup lies not in the cheese, but in the onions and beef broth.
How to Make a Killer Onion Soup
Let’s put the focus back where it belongs. After all, it’s not called “cheese soup,” it’s onion soup. So let’s do this right.
Surely you’re aware that an onion tastes differently as it cooks. Raw onions have a sharp, intense flavor and big crunch. As they cook, they soften and their taste becomes less severe.
Properly caramelized onions even become sweet.
Onions transform as you cook them. For efficiency’s sake, I recommend cooking over medium heat but watch them closely. You don’t want them to burn.
As they cook, they’ll soften and become more see-through. Gradually, they’ll turn brown and fall limp as you move them around.
If you had all day, you could cook them even longer over low heat. This will yield a delicious input for your soup, but it’s a commitment.
Either way, you’ll know they’re right when they become very dark and jammy.
Let your brown onions swim in the best beef broth you can muster up, whether you make it yourself or pick up a favorite brand.
If you buy beef broth, make sure it does not contain sugar, tomatoes, or spices that aren’t AIP-friendly.
AIP Dessert Recipes
Don’t let your diet prevent you from indulging in something decadent from time to time. You can enjoy treats without straying from AIP.
This post contains a long list of my favorite dessert recipes for autoimmune protocol. You’ll find strawberry shortcake, apple cinnamon rolls, salted caramel ice cream, chocolate chip cookies, and more!
Just make sure you don’t forget to eat your onion soup before diving into dessert!
Recreate this classic French soup in half the time.
- 2 Tablespoons (30 ml) of olive oil
- 2 large onions (220 g), peeled and sliced
- 2 garlic cloves (6 g), peeled
- 3 cups (720 ml) of best-quality fresh beef broth (warm)
- 2 teaspoons (10 ml) of coconut aminos
- fresh thyme, to garnish
- Heat the olive oil in a pressure cooker on the stove top and add the sliced onions. Cook over moderately high heat until they are starting to darken and caramelize.
- Add the garlic and continue to cook the mixture until very dark and jammy. Do not allow the mixture to burn, but you do want to get a lot of color on the onions.
- Pour in the warm beef broth and bring to a simmer. Secure the lid of the pressure cooker and cook under full pressure for 30 minutes.
- Allow the pressure cooker to decompress before safely removing the lid.
- Season the soup with a little coconut aminos and salt. Divide between two bowls and garnish with fresh thyme leaves.
All nutritional data are estimated and based on per serving amounts.
- Calories: 201
- Sugar: 5 g
- Fat: 16 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 1 g