French Onion Soup

Warm, cozy, and flavorful. Here is my take on French Onion Soup. Our family loved the croutons with cheese versus a large piece of bread. I also prepared the soup with bone broth, and wow it was good. There are two components to great French Onion Soup: 1. Beef Stock, I highly recommend a beef bone broth 2. Time, caramelizing the onions is key to this recipe.

Ingredients
3 lbs onions sliced
5 cloves garlic minced
2 tablespoons butter
1/2 cup red wine (or white, I do red)
4 Tbs flour (I used almond flour)
4 cups chicken stock (use could use all beef bone broth)
4 cups beef bone broth
1-2 cups water
1.5 Tbs better than bullion chicken seasoning
1.5 tsp thyme
S+P to taste
Homemade croutons
1 cup mozzarella cheese

Method
1. Sauté onions in butter until caramelized, about 40 mins. Add wine and cook until evaporated, 3 mins.

2. Sprinkle flour into pot and sauté for another 3 mins.
3. Add in broths, water and spices. Simmer for 2 hours and put in fridge over night. Note: you could serve right away, but overnight is best.
4. Before serving, place croutons in oven with cheese on a sheet pan and broil for 5 mins. Serve with croutons on top. Eat right away.
Note: Do not over salt this soup! The bread and cheese add salt at the end. Get it to barely just right because sitting overnight helps the flavor.

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