Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 tablespoons grass-fed butter
- 1 tablespoon olive oil
- 6 cups high-quality beef bone broth
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, for deglazing)
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- Salt and black pepper to taste
- 4 slices sprouted grain or high-protein bread
- 1.5 cups shredded Gruyère cheese
- Optional: 1/2 cup unflavored collagen peptides (mixed into broth)
Instructions
- In a large pot or Dutch oven, melt the butter and olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring every 5-10 minutes, for about 40 to 50 minutes. The onions should become very soft and turn a deep golden brown. Do not rush this step, as it creates the foundation of the soup’s flavor.
- Once the onions are caramelized, add the minced garlic and cook for 1 minute until fragrant. Pour in the white wine (or a splash of broth) to deglaze the pan. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot, as these contain concentrated flavor.
- Pour in the beef bone broth, Worcestershire sauce, thyme, and bay leaf. If you are using collagen peptides for extra protein, whisk them in now until fully dissolved. Bring the soup to a simmer, then reduce heat to low and let it cook for 15-20 minutes to allow the flavors to meld together.
- While the soup simmers, preheat your broiler. Toast the bread slices until they are firm. Remove the thyme sprigs and bay leaf from the soup. Season with salt and pepper to taste.
- Ladle the soup into oven-safe crocks or bowls. Place a piece of toasted bread on top of each bowl and cover generously with the shredded Gruyère cheese. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned. Serve immediately.
- Cook Time: 75 minutes