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Organic French Onion Soup

Author: Kelly the Kitchen Kop

Ingredients

  • 8 Tablespoons pastured butter 1/4 pound
  • 2 1/2 medium onions sliced (I used a mixture of red & white since that's just what I ended up with at the farm market yesterday) – if you love onions, you'll probably want to use more
  • 2 bay leaves
  • 1 teaspoon fresh or dried thyme I only had dried, but fresh would probably be better
  • 2 teaspoon sea salt
  • 1 1/2 cup burgundy wine
  • About 7 cups of 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. 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.
  • Croutons or toasted bread for each bowl
  • Cheese for each bowl Most restaurants use provolone, but all I had was an organic shredded Italian blend with mozzarella, provolone, romano & parmesan.

Instructions

  • Melt the butter and add the onions, bay leaves and thyme and then simmer on medium-ish heat for 30 minutes to caramelize the onions (but making sure not to burn them) to draw all the flavors out. Now add the burgandy wine and cook another 15 minutes. After the alcohol has burned off and your wine/onion mixture has a nice, deep aroma, add your broth and boil for a few minutes to allow all the flavors to come together nicely.
  • Now it's time to assemble the bowls. Use a largle ladle or measuring cup and fill up each bowl. Place croutons or toasted bread on the soup.  On top of the bread, add any type of cheese you'd like.  I like mozzarella or swiss or provolone.
  • Place a cookie sheet on your oven rack and then set the bowls on top. Bake about 10 minutes at 450* to melt the cheese.
  • Makes about 8 servings, much more if you're feeding kids, since they won't eat as much.
  • Note: After I already had this one started, I found another French Onion Soup Recipe that called for cooking the onions in the oven to save you having to stand there stirring them – so I'm going to try that next time, only I'll use the ingredients from my recipe above, since it came out so well and I loved the flavor.