French “Vidalia” Onion Soup

From the Kitchen of Lara Lyn Carter



  • 5 Vidalia Onions sliced thin
  • 4 cups beef broth
  • 1 cup white wine
  • 1 tbsp. almond flour
  • 2 tbsp. pecan oil
  • 1 tsp. coconut sugar
  • 1 tsp. coarse salt


Heat the pecan oil in a large skillet over medium heat. Add the onions, coconut sugar and salt and reduce the heat to medium/low heat. Sauté the onions slowly for 15-20 minutes stirring often. Stir in the almond flour and add the broth. Turn the heat up to medium/high until it starts to bubble. Reduce the heat and stir in the wine. Simmer for 5 minutes and serve or top with a gluten free toasted baguette slice and swiss cheese.