Did your 12 days of Christmas turn into 12 pounds at Christmas? If so, this is the perfect soup to give your gut a well-earned rest, and perhaps get your energy levels soaring again. Bone broth, plenty of onions, garlic, and seasoning is all you need to pull this off.
Grab up to 4 onions, and your sharpest kitchen knife to get started; if you have a mandolin, grab that too. If you’re a stickler for tradition, add white wine when you sauté the onions. I prefer to skip the alcohol and add a dash of Worcestershire sauce; it adds a slight kick without completely hijacking the overall flavor of the soup.
Float croutons on top of the soup or enjoy it with a slice of cheesy toast mixed with red onions, or skip carbs altogether and keep things simple; voila.
Peel and thinly slice the onions and crush the garlic.
Add 2 tablespoons of butter or oil to a moderately heated pan.
Add onions and sauté for 15-20 minutes.
Add more ghee or oil if necessary to prevent sticking.
Add Pepper Salt, Threefold Savory, Wild Ramp, 1 tablespoon of
Worcestershire sauce, and 1 teaspoon beef bouillon paste, and continue to sauté
for a few minutes.
Add stock, white wine (optional) bay leaf, and thyme, bring to a
boil, and simmer for approximately 20 minutes, or until you’re ready to serve
it.
Cheesy Toast Instructions
Grate 1 cup of gruyere or your favorite hard cheese
Add it to a bowl and mix with Kale and 3 tablespoons of milk or
cream.
Mix in 2 tablespoons of chopped red or white onion and 1 tsp Dijon
mustard.
Spread the cheese mixture onto 2 slices of sourdough bread
Grill for 10-15 minutes or until it’s golden brown
Remove from the grill and serve with a garnish of caramelized
onions or a drizzle of pumpkin seed oil.
Recipe Note
The onions take about 40 minutes in total to caramelize, which brings out the flavor of the onions.
When you chop onions to add to the soup, save some for the cheesy toast.
