French Onion Soup – Made Healthier with Camelina Oil
🌿 I Love Camelina® Recipe
Optimized for Maximum Omega-3s
If you already cook with olive oil, avocado oil, ghee, or tallow, you're our kind of cook — you care about quality.
This recipe is optimized with I Love Camelina®: a clean, plant-based omega-3 (ALA) cooking oil with a smooth taste and strong versatility. We're genuinely glad you found us — welcome.
Sustainable | Nutritious | Delicious
🥗 French Onion Soup
✨ The Upgrade: We replaced butter with 2 tbsp of I Love Camelina® Virgin Camelina Oil
💪 10,000mg plant-based omega-3s added!
Why it slaps: **I Love Camelina® Virgin Oil** provides a subtle, fresh flavor that complements the sweetness of caramelized onions and the savory beef broth. Its high smoke point of 475°F ensures stability during long cooking, while adding beneficial Omega-3s.
💛 Omega-3 Breakdown (the good stuff)
📝 The Recipe
**Ingredients:**
* 2 tbsp **I Love Camelina® Virgin Oil**
* 4 large yellow onions (about 3 lbs), thinly sliced
* 2 cloves garlic, minced
* 1 tsp fresh thyme leaves (or ½ tsp dried)
* ½ cup dry white wine or dry sherry (optional)
* 6 cups beef broth (low sodium recommended)
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* 4 slices crusty bread (baguette recommended), toasted or broiled
* 1.5 cups Gruyère cheese, shredded
* Fresh parsley, chopped (for garnish, optional)
**Instructions:**
1. **Caramelize Onions:** Heat the **I Love Camelina® Virgin Oil** in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes, or until the onions are deeply caramelized, dark golden brown, and very sweet. Be patient; this step is key to the soup's flavor. If the onions start to stick, add a tablespoon of water.
2. **Add Aromatics:** Add the minced garlic and thyme to the pot and cook for another 2-3 minutes until fragrant.
3. **Deglaze (Optional):** If using, pour in the white wine or sherry and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the liquid has mostly evaporated.
4. **Simmer Soup:** Pour in the beef broth and add the bay leaf. Bring the soup to a simmer, then reduce heat to low, cover, and let it gently cook for at least 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
5. **Prepare for Serving:** Preheat your broiler. Remove the bay leaf from the soup. Ladle the hot soup into individual oven-safe bowls.
6. **Top and Broil:** Place a slice of toasted bread on top of each bowl of soup, then generously sprinkle with shredded Gruyère cheese. Place the bowls on a baking sheet and broil for 2-4 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
7. **Serve:** Carefully remove the hot bowls from the broiler. Garnish with fresh parsley if desired and serve immediately.
🌿 Why Camelina?
- Plant-based Omega-3 (ALA) — ~5,000 mg per tablespoon
- Non-GMO, clean-label ingredient profile
- Great as an everyday cooking oil (and excellent as a finishing oil depending on the recipe)
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Sustainable | Nutritious | Delicious
Recipe auto-generated by the I Love Camelina® Recipe Optimizer 🤖✨