54. French Onion Soup

INGREDIENTS:

  • 4 medium/large organic yellow onions
  • 1 medium/large organic sweet onion
  • 1 medium/large red onion
  • 8 tablespoons unsalted grass-fed butter (separated in half)
  • 5 organic garlic cloves (sliced)
  • 3 sprigs fresh organic thyme
  • 2 bay leaves
  • ¾ cup pinot grigio or sauv blanc
  • 3 tablespoons gluten free flour (if you want)
  • 4 cups organic grass-fed beef bone broth (or you can use chicken bone stock instead)
  • 1 ½ cups organic chicken bone stock
  • 1 teaspoon organic worcestershire sauce
  • 1 tablespoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 gluten free baguette
  • 1 tablespoon avocado oil
  • 8 slices organic gruyere

INSTRUCTIONS:

  • Slice the garlic and onion. The onion should be no less than ¼ inch slices.
  • Once chopped, heat a large sized pot to low/medium heat
  • Once heated, melt half of the butter.
  • Once melted, add the onions and garlic. Mix well so that they are all covered in the butter.
  • Then, let the onions caramelize slowly for one hour. Stir once in a while.
  • If the bottom of the pot gets a little crusty, start adding the wine and stir.
  • Once the onions are nice and brown. Sprinkle the gluten free flour and stir. (This is optional)
  • Then, add the broths, worcestershire sauce, bay leaves, thyme, salt and pepper. Stir well.
  • Let simmer for 45 minutes or so. Stir once in a while. Cover with a lid, but leave it cracked a little bit.
  • While the soup simmers, heat the oven to 350 degrees fahrenheit.
  • Once heated, slice the baguette and brush the oil on the sliced baguettes.
  • Once, brushed, toast in the oven for 5 minutes or so.
  • Slice the gruyere.
  • Then, remove from the oven, and increase the oven to 450 degrees fahrenheit.
  • Top the sliced baguettes with the cheese.
  • Put back in the oven and cook until melted.
  • Serve the baguettes on top of the soup once poured into bowls.