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.
