Ever felt sick and craved your mom’s homemade chicken noodle soup? Some may think its healing properties are just an old wives’ tale, but there is more to it then just your mother’s love. Broth has be...
If you prefer to not use wine, just use additional broth or water to ensure you grab all the onions off the side of the pot, they are too delicious to leave on there.
Serves 4 to 6
¼ cup butter
4 large sweet onions, peeled and sliced
3 garlic cloves, minced
1 teaspoon dried parsley
1 teaspoon dried thyme
Salt & pepper to taste
6 cups Bone Broth
¾ cup dry red wine
Day old sourdough bread loaf
1 cup raw milk cheese Swiss and/or Gruyère, shredded
Melt butter over medium heat in large stockpot or Dutch oven. Add onions, garlic, herbs, salt and pepper to taste and caramelize onions by stirring frequently for about 30 minutes.
Add wine in a swirling motion (to remove stuck-on onions) and simmer for about 5 to 10 minutes until alcohol is cooked off.
Add bone broth and bring to a simmer for 15 minutes, add salt to taste.
While simmering, preheat oven to 450°.
Ladle soup into small crocks or oven-safe bowls and top with a slice of bread and shredded cheese to cover the bread slice.
Place in oven for 10 minutes to toast, or until cheese is melted.