Nourishing, comforting and healing. This soup is for the rainy days, the sick days, or the days you just need a little extra comfort. My spin on traditional french onion soup made with homemade bone broth and sourdough bread.
Chop white onions in half and then thinly slice. Mince garlic and add the onions, garlic and butter to a large pot. Transfer to the stove and cook on low. Continuously mix until the onions become slightly brown and soft. Once onions are caramelized add bone broth, balsamic vinegar, sea salt, pepper, thyme and bay leaves. Simmer on low for 40 mins. Allow all ingredients to infuse.
While the soup is cooking, set the oven to 350F. Cut the bread into ½ inch pieces and lay on baking sheets tossed with avocado oil, sea salt and pepper. Bake for 15 mins. They should be slightly brown and crisp.
Now set the oven to 400F. Once the soup has simmered for 40 mins transfer the soup into two oven safe soup bowls. Top each bowl with the sourdough bread and sharp cheddar cheese. Bake in the oven for 25 mins. The cheese should be bubbly and slight brown. Cool for 10 mins and then enjoy!
Makes: 2 large soups
Ingredients:
6 white onions
3 garlic cloves
3 tbsp butter
4 cups bone broths
splash of balsamic vinegar
½ tsp sea salt
½ tsp pepper
2 springs Thyme
2 bay leaves
2 slices Sourdough bread
1 tbsp avocado oil
2C shredded sharp cheddar cheese
