French Onion Egg Drop Soup

Written by: Kristin Jekielek

I was looking for creative, new ways to enjoy my homemade beef bone broth one afternoon when I was inspired to fuse East & West in this simple soup recipe.

I had started with a basic French Onion recipe but knew I wanted to add some protein to it. That’s when I recalled an egg drop soup recipe I had seen somewhere.

All I had to do was thicken the French Onion Soup and stir in a couple well-beaten eggs – and this nourishing recipe was born.

Enjoy this as part of a hearty meal, or make it as a quick lunch option that can be reheated at the office.

IngredientsFrenchOnionEggDrop2

  • 2 cups homemade beef bone broth
  • 1 medium white onion, very coarsely chopped
  • Optional: 1 piece of grass-fed parmesan rind (or sub ¼ c shredded parmesan)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon oregano
  • 4.5 teaspoons potato flour/starch OR arrowroot powder
  • 2 eggs
  • 1 green onion (aka scallion – same thing)
  • 1 Tbsp butter or coconut oil

Directions

Melt butter in a small saucepot. Once the bubbles start to subside, add onions and salt. Cook onions until caramelized, 10 – 15 minutes, stirring occasionally.

Add beef bone broth and parmesan rind to saucepot, and bring to a low boil. (If using shredded parmesan, don’t add it until just before thickening the soup.) The parmesan rind starts off very hard, but it will become soft and pliable as it is heated. When stirring the soup, you’ll naturally start to scrape bits of melted parm off the rind and into the soup – this is a very good thing.

Once at a low boil, add black pepper, oregano, and onion. Bring back to a boil, set burner on low, and let simmer for 20 minutes.

In a small bowl, combine potato flour (if you tolerate white potatoes well) OR arrowroot starch (for a strict Paleo thickener) and at least ¼ cup of the simmering liquid. Stir until well mixed into a smooth paste. Some lumps will form – smash these with the back of a spoon or whisk vigorously until they’re gone.

Pour paste into the saucepot, stirring well until fully incorporated into the soup. Let simmer for 3 – 5 minutes.

Meanwhile, beats the eggs very well until no white clumps remain. Any clumps will form eggy clumps in your soup instead of the thin ribbons we’re after.

Pour eggs into soup *very slowly* while continuously stirring the soup. You want the eggs to pour out in a very thin stream. Continue until eggs are fully incorporated.

At this point, the parmesan rind should be very pliable with very little parmesan still attached. You can remove this and nibble on the chewy rind while still hot, or chop it up and add it back into the soup for a unique texture.

Ladle into serving dishes and top with a mound of thinly sliced scallions.

Variations

  • Swap out the parmesan for a traditional gruyere. Melt into soup right before thickening
  • Any other bone broth will work in this recipe, but you’ll have a different flavor
  • Substitute fresh parsley or chives for the scallions
  • Try a blend of Italian Herbs in place of the oregano
  • For a more authentic flavor, deglaze the onions with white wine or sherry

 

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