Ingredients:
1/4 pound unsalted butter
5-6 onions, thinly sliced
Garlic, crushed (I like lots like ½ head)
1 tbsp raw apple cider vinegar
4-6 c liquid gold J (bone broth)
1 c dry white wine
Sea salt and pepper and option cayenne pepper
Cheese – optional
Croutons or French bread – optional
Parsley – optional
Method:
In a large heavy soup pot heat butter add the onions and cook on low heat for about 8 or so minutes, stirring constantly.
Add garlic, vinegar and cook for about 20 minutes, stirring occasionally.
Pour in the broth, wine and spices, keep it a simmer uncovered for about 1 hour.
Pour into soup bowls, top with cheese and croutons, if you want or just dunk your bread in the soup.
Enjoy 🙂
