Melt the butter or heat the olive oil in a large, deep pot over medium heat.
Add the sliced onions. Cook them slowly, stirring occasionally, for about 35 to 40 minutes.
Note: You want them to turn a deep, rich golden-brown color. If they start burning, turn the heat down. This slow cooking releases their natural sweetness without needing added sugar.
2. Add Aromatics
Stir in the minced garlic and cook for about 1 minute until fragrant.
Pour in the white wine (or apple cider vinegar) to deglaze the bottom of the pot, scraping up all the flavorful brown bits. Let it simmer for 2 minutes until mostly evaporated.
3. Simmer the Broth
Pour in the beef bone broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer gently for 15 to 20 minutes so all the rich flavors meld together. Remove the bay leaves and season with salt and pepper to taste.
4. Broil and Serve
Preheat your oven’s broiler.
Ladle the hot soup into oven-safe bowls.
If using low-carb toast, place a slice on top of the soup, then generously cover the top with the shredded cheese.
Place the bowls under the broiler for 2 to 3 minutes until the cheese is melted, bubbly, and beautifully golden brown.
Health Benefits from the Infographic Met in This Recipe:
Immune Support & Fighting Infections: Packed with cooked onions and fresh garlic.
Heart & Circulation Protection: Uses antioxidant-rich red onions and rich bone broth.
