Easy French Onion Soup 
I completely adore a hot bowl of French Onion Soup on a cold night! What about you?!
This recipe is SUPER SIMPLE, and turns out DELICIOUS every time!
Like most soup, it’s even better as leftovers the next day!
If you do not have wine on hand, you may substitute wine for additional beef broth.
The wine really adds depth.
All of the alcohol will cook out – so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol.
For best results, use a nicer bottle of dry wine that one would actually drink because this will produce the very best flavor.
You might not think of onions as a “star” vegetable that’s front and center of your meal … but its nutrition power is undeniable!
In fact, the entire allium family (including shallots, leeks, chives, and garlic) packs an impressive nutritional punch!
Onions are a great source of gut-friendly and immune-boosting prebiotics, which help keep your gut healthy. They also appear to help lower blood pressure as well as high triglycerides.
High in potassium and vitamins B and C, they may help lower your risk of cancer and heart disease – plus they have antibacterial and anti-inflammatory properties.
But wait … there’s more!! They may help reduce blood sugar and are associated with improved bone mineral density.
Add onions to salads, soups, stir-fries, and as a topper to your sandwiches, steaks, chicken dishes, or burgers.
REFERENCES:
How To make your own Ghee.
WHY Bone Broth.
4 servings
Ingredients:
- 2 Tbsps clarified butter or ghee
- 4 medium yellow onions, peeled and sliced
- 3 bay leaves
- 6 cups beef bone broth
- 1 cup dry white wine
- 4 slices Ezekiel bread
- 1/2 cup shredded Gruyère cheese
- fresh thyme, to garnish
Instructions:
In a large Dutch oven or stockpot melt your butter over medium-low heat.
Saute the sliced onions with bay leaves until soft and caramelized, for about 30 minutes stirring occasionally.
Once your onions are finished sautéing, stir in the wine to deglaze your pot. Add broth then cover and simmer on low for 30 minutes or so.
Taste test and season with sea salt & pepper to your taste.
Remove bay leaves.
Meanwhile, turn on the broiler.
Place your Ezekiel bread slices on a sheet pan and sprinkle them with the cheese as shown.
Toast in broiler until cheese is golden and toast is crusty on the sides, about 1 minute or so.
Ladle soup into bowls and top each with a cheesy Ezekiel toast and fresh thyme.
Enjoy!
Rachel
Ingredients
- 2 Tbsps clarified butter or ghee
- 4 medium yellow onions, peeled and sliced
- 3 bay leaves
- 6 cups beef bone broth
- 1 cup dry white wine
- 4 slices Ezekiel bread
- 1/2 cup shredded Gruyère cheese
- fresh thyme, to garnish
Instructions
- In a large Dutch oven or stockpot melt your butter over medium-low heat. Saute the sliced onions with bay leaves until soft and caramelized, for about 30 minutes stirring occasionally.
- Once your onions are finished sautéing, stir in the wine to deglaze your pot. Add broth then cover and simmer on low for 30 minutes or so.
- Taste test and season with sea salt & pepper to your taste.
- Remove bay leaves.
- Meanwhile, turn on the broiler.
- Place your Ezekiel bread slices on a sheet pan and sprinkle them with the cheese as shown.
- Toast in broiler until cheese is golden and toast is crusty on the sides, about 1 minute or so.
- Ladle soup into bowls and top each with a cheesy Ezekiel toast and fresh thyme.
- Enjoy!
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