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 balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Melt the ghee in a large heavy-bottomed pot over medium-low heat.

• 3

  Add the sliced onions and sea salt to the pot, cooking for 30 to 40 minutes while stirring occasionally until the onions are deeply caramelized and jammy.

• 4

  Deglaze the pot with balsamic vinegar, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 5

  Pour in the beef bone broth and add the fresh thyme and black pepper.

• 6

  Bring the soup to a gentle simmer and let it cook for 15 minutes to allow the flavors to fully develop.

• 7

  While the soup simmers, toast the sourdough slice until it is golden and very crisp.

• 8

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

• 9

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