French Onion Soup (For Your Cold)

I believe that good food supports good immunity, so when I get sick, I focus on foods that heal and nourish.

This onion soup fortifies your body in a big way.

Onions have historically been used to draw out impurities. Their pungent nature does a great job at nipping viruses and bacteria in the bud. Wellness Mama talks about using a topical onion poultice in this post.

You can also eat them in large quantities to reap these benefits. When my husband’s grandfather got a cold, he would cook down a few pounds of sliced onions in butter. Once they were caramelized, he would sit down with a fork and eat all of them.

Garlic is a known antibacterial and antiviral. Shaye Elliott treats her babies’ ear infections with homemade garlic oil, and some people eat smashed raw garlic cloves every day.

Bone broth has vitamins and minerals to keep your body hydrated and nourished throughout your recovery. The protein in bone broth is easily digested, and puts less strain on your body. The gelatin that melts out of the joints into the broth is healing for your gut and strengthening for your whole system. Bone broth is your best asset, while fighting an illness.

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French Onion Soup (for your cold)

4 Tbsp. grass-fed ghee or grass-fed butter

4 medium/large red onions, peeled and diced

1 shallot (optional), peeled and diced

2 garlic cloves, smashed then chopped finely

8 cups homemade beef and/or chicken bone broth (do half and half!)

1 ½ tsp. Celtic sea salt or RealSalt

2 bay leaves

½ tsp. dried thyme (you can up it to 1 tsp. if you like thyme)

Warm the butter in a stock pot over medium-low heat. Add the onions and dried thyme  and saute, stirring occasionally, for 45 minutes. Toward the end of cooking time, stir every 2-3 minutes, to keep the onions from burning! The consistency should be soft and sticky, and some onions will be disintegrating. Turn the heat down to low, and add the garlic. Cook for 5 more minutes. Add the broth and the bay leaves. Turn heat to high, and bring the soup to a boil. Reduce heat to medium and simmer for twenty minutes. Remove the bay leaves. Turn off the heat, and let cool for five minutes. Blend with an immersion blender, if you are not a fan of the slippery mouth-feel of the onions. I do this so my husband will eat it, and we are both rewarded by a flavorful, velvety soup.

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Disclaimer:

I am not a doctor, nutritionist, or health professional of any kind. This blog and this blog post is not meant to diagnose, treat, or recommend treatment for medical conditions of any kind. Please ask a doctor or a professional before making lifestyle or diet changes.

Copyright 2016 by Celeste Lightsey

 

 

 

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