french onion soup
ingredients
- for the soup:
- •3–4 large organic yellow onions, thinly sliced
- •3 tablespoons grass-fed butter
- •1 tablespoon extra virgin olive oil (optional, for softer caramelization)
- •1 teaspoon sea salt
- •freshly cracked black pepper
- •2 cloves garlic, smashed
- •1–2 teaspoons honey or maple syrup (optional)
- •½ cup dry white wine (or a splash of apple cider vinegar)
- •4 cups high-quality beef bone broth (or chicken broth)
- •1 small bay leaf
- •a few sprigs fresh thyme
- •a small piece of kombu (optional, for extra umami)
- •for the topping:
- •gluten-free baguette slices or toasted gluten-free sourdough
- •fresh mozzarella or parmigiano reggiano
instructions
pour in a heavy pot, melt the butter over medium-low heat. add the onions and salt. slowly, stirring every few minutes, for about 35–45 minutes until the onions progress from white to deep brown. add the honey or maple syrup after 10 minutes to enhance caramelization. if onions stick to the pot, scrape them up as this adds flavor. once the onions reach a deep golden hue, pour in the white wine or a splash of apple cider vinegar. scrape up the browned bits from the bottom of the pot and let the liquid reduce for 2–3 minutes. on low heat for 20–25 minutes. remove and discard the thyme, garlic, bay leaf, and kombu before serving. taste and adjust seasoning with salt, pepper, or a squeeze of lemon for brightness if needed. slice the gluten-free bread and toast it in a cast-iron pan with a bit of butter until golden. top with cheese and broil until the cheese is bubbly and golden. ladle the soup into bowls, top with the cheesy toast, and garnish with a fresh thyme leaf. optionally, broil the assembled bowls for 2–3 minutes before serving for an extra melted finish. enjoy this soup as a heartwarming meal that balances depth and brightness, perfect for any cozy night in.