I know French Onion Soup sounds decadent, but when you make it with bone broth, you transform it into a powerful slimming food. That’s because bone broth is loaded with the amino acid glycine, which helps you burn fat faster while it protects lean muscle. That means you get slender without getting stringy. 

The gelatin in bone broth also helps to heal and strengthen your gut wall—and when your gut is rock-solid, you optimize your metabolism and lose pounds easily. And here’s a bonus: Onions are a prebiotic food that supplies fertilizer for your gut microbes, and when your gut bugs are well-nourished, they burn fat faster. 

To revamp this guilty pleasure so it’s sin-free and still tastes fabulous, you can replace cow’s milk cheese—which is bloating—with Manchego cheese, which is made from sheep’s milk that’s easier to digest. And for extra credit, you can replace the classic croutons or white bread in French Onion Soup with sourdough bread, to help ease digestion.

Prep time: 15 min • Cook time: 1 hour • Yield: 4-6 servings

Ingredients:

2 tbsp. extra virgin olive oil

5 large yellow onions, finely sliced

2 tsp balsamic vinegar

2 garlic cloves, minced

4 packets Dr. Kellyann’s French Onion Bone Broth

4 cups filtered water

4 sprigs fresh thyme

1 bay leaf

1 tsp. sea salt

Sourdough, sliced

2 cups grass-fed Manchego cheese, finely shredded

Garnish:

Fresh Thyme

Hand-harvested sea salt

Directions:

In a large pot, heat the extra virgin olive oil over low-medium heat. Add the sliced onions and cook, stirring occasionally, for about 20–25 minutes. You will want to slowly caramelize the onions, so stir about every 3 minutes to prevent burning.  Upon the last 5 minutes of caramelizing, add in the minced garlic and balsamic vinegar to sauté until fragrant. 

Add in the french onion bone broth packets alongside the filtered water. Stir to combine, and bring the mixture to a low simmer. 

Add in the fresh thyme, bay leaf, and sea salt. Cover and let simmer on low for 25 minutes to meld all flavors together. 

While the soup simmers, preheat the oven to 400°F and cut the sourdough into 1” slices. Lay slices on a lined baking sheet and drizzle with additional extra virgin olive oil to coat. Place slices to toast in the oven for 5 minutes, or until the edges have reached an even golden. 

Once the soup has finished simmering, taste, and adjust flavor if desired with additional salt and pepper. 

Switch the oven to broil. Ladle the soup into oven-safe bowls and place a toasted slice of the sourdough on top of each soup. Generously grate grass-fed manchego over the bread, ensuring it's fully coated. Transfer the bowls to the oven and broil for 2-4 minutes, or until the cheese is melted, bubbly, and slightly caramelized. Finish with a sprinkle of fresh thyme, and serve soup to enjoy—hot and bubbly!