NUTRITION

SERVINGS

INGREDIENTS

2 large yellow onions

0.5 tbsp ghee

3 cups beef bone broth

1.5 oz Gruyère cheese

1 slice sourdough bread

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

1 clove garlic

PREPARATION

• 1

  Peel and thinly slice the yellow onions into uniform half-moons.

• 2

  In a large pot over medium heat, melt the ghee and add the onions with sea salt.

• 3

  Cook the onions for 25-30 minutes, stirring occasionally, until they reach a deep, jammy golden brown consistency.

• 4

  Stir in the minced garlic and fresh thyme, cooking for another 2 minutes until fragrant.

• 5

  Pour in the balsamic vinegar to deglaze the bottom of the pot, scraping up any flavorful browned bits.

• 6

  Add the beef bone broth and black pepper, then bring the liquid to a gentle simmer for 15 minutes.

• 7

  While the soup simmers, lightly toast the sourdough slice until crisp.

• 8

  Ladle the hot soup into an oven-safe bowl, place the toasted bread on top, and cover with the shredded Gruyère cheese.

• 9

  Place the bowl under a broiler for 2-3 minutes until the cheese is melted, golden, and bubbling.