Enjoy this Paleo French Onion Soup topped with melted yuca dough! You won't miss the cheese, as this seasoned dough makes a perfect pair with onion soup. Upon baking, the underside of the yuca gets soft and gooey, while browning on top. A deliciously satisfying Paleo variation of a beloved comfort food.
Shred onions in food processor. (Can be done by hand, if needed.)
In a pan on low heat, melt ghee.
Add onions and stir to fully coat with melted ghee.
Add salt, pepper, minced garlic, thyme sprigs, dried rosemary, and bay leaves.
Cook on low heat for about 30 minutes, stirring every 5-10 minutes, until onions become browned and caramelized.
Add beef broth and simmer for an additional 30 minutes.
If needed, add additional salt and pepper to taste.
Spoon onion soup evenly into 4 oven-safe ramekins. (I use small Corningware bowls.)
Bring a large saucepan of water to a boil.
Meanwhile, if using fresh yuca, remove peel and cut into 3-4 pieces before placing it into pot of boiling water. See: Buying, Storing, Peeling, and Cooking Yuca for more information, if needed.
If using frozen yuca, do not defrost before placing into pot of boiling water.
Return to a boil, then cook yuca for 15-20 minutes, until fork tender. Ensure that yuca is fully covered by water throughout boiling. *Do not overcook! Overcooked yuca will become mushy and very difficult to work with.
Drain water and allow yuca to cool.
Once cool enough to handle, cut each piece of yuca in half lengthwise to remove stick-like center that runs through the middle.
Cut yuca into chunks.
For each of the 4 yuca toppers, place 1/2 cup yuca, 1/2 teaspoon avocado oil, a pinch of salt, and a pinch of garlic powder (about 1/4 teaspoon each) into Vitamix (or other food processor) and blend for a few seconds until it forms a dough.
Place dough onto parchment paper and top with chopped chives.
Roll out dough between 2 pieces of parchment paper to fit the size and shape of your soup ramekin.
Remove dough from parchment and place on top of soup-filled ramekin. *Dough can be very sticky to work with, especially if it's warm. If dough sticks to parchment paper, place it into freezer for 5-10 minutes. This will decrease stickiness and make the dough more manageable. Click here for other tips on handling sticky dough.
Brush dough with avocado oil to enhance browning.
Place ramekins on a baking sheet and bake at 425 degrees for 15 minutes. If additional browning is desired, place under the broiler for the last 2 minutes.
Enjoy your Paleo French Onion Soup!!!