Organic French Onion Soup

Servings: 6 people

Author: Kelly the Kitchen Kop

8 Tablespoons Pastured butter
4 pounds Onions, sliced thin (I used a mixture of red & white since that's just what I ended up with at the farm market yesterday). A chef I spoke to suggested Vidalia onions for the best flavor.
1 3/4 teaspoon Sea salt , divided
1/2 teaspoon Palm sugar (helps to caramelize the onions)
1 cup Burgundy wine or any red wine
7 cups Bone broth – I used a mixture of chicken and beef stock – a couple of the recipes I found called for that. Sounds weird but it was good. A chef I spoke to suggested veal stock for best flavor. I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
1 teaspoon Fresh or dried thyme
2 Bay leaves
1/2 teaspoon Pepper
1 cup Shredded parmesan
1 handful Croutons or a piece of toasted bread for each bowl
1/8-1/4 cup Cheese for the top. Most restaurants use provolone or gruyere, but I've used mozzarella or Swiss if that's what I have.

Melt the butter and add the onions, sugar, and 1 teaspoon salt, then simmer in a hot pan just to sear them and get color on the outside (this gives it great flavor). Turn the heat down to low-medium-ish heat, cover and cook 'til onions are translucent, about 15 minutes, then uncovered for another 15 minutes. Stir occasionally and scrape the goodies off the bottom. Turn the heat down as needed (don't let them burn obviously) and cook longer if they're not a deep brown and caramellized yet.
Now add the wine and cook 1-2 minutes. Add broth, bay leaves, thyme, the other 3/4 teaspoon salt and pepper, and simmer for 30 minutes to allow all the flavors to come together nicely.
Discard any bay leaves or thyme sprigs. Taste test to see if it needs more salt and pepper. Using a largle ladle or glass measuring cup, divide soup evenly between 6 oven-safe bowls. Sprinkle parmesan on the soup, place croutons or toasted bread on the parmesan, then add the provolone, gruyere or whatever cheese you're using for the top.
Place a cookie sheet on your oven rack and then set the bowls on and bake about 10 minutes at 450* 'til cheese is melted and everything is bubbly. You might want to turn on your oven's broiler to get the cheese a bit golden on top. Let cool a few minutes before serving.