Asian onion soup

By Julie Daniluk
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Move over gooey French onion soup that is loaded with saturated fat and bloating lactose, this version is packed with healing nutrients and flavour that is easy to digest and leave your tummy happy! This recipe is a preview from Julie’s new book, Hot Detox published by Harper Collins. 



  • 4 cups onions, cut in half and sliced thin
  • 1 tablespoon coconut oil
  • 8 cups chicken broth (Recipe On
  • 6 cloves garlic, sliced
  • 2.5 centimeters organic ginger, sliced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pink rock or grey sea salt
  • 6 Shiitake or Cremini mushrooms, Sliced
  • 1 teaspoon lemon juice or lime juice
  • 1 tablespoon coconut aminos
  • 1 tablespoon honey
  • 1 cup dairy-free cheese (optional)
  • 3 whole Star Anise (optional)


  1. Heat one tablespoon coconut oil and sauté the onion and mushrooms over medium heat for five to seven minutes, stirring frequently until golden.
  2. When onions and mushrooms are ready, add broth, garlic, ginger, cinnamon and salt. Bring to a boil, and then reduce heat to medium low, simmering for 25 minutes.
  3. Remove from heat and stir in lemon juice, coconut aminos and honey (if desired).
  4. Top with dairy free cheese and broil for five minutes till it melts. 

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