Caramelized Onion Soup with Pastured Beef Bone Broth
Makes around 6 servings | Prep Time 20 minutes | Cook Time 40 minutes
Onion soup is considered French (at least when it’s smothered in croutons and Gruyère cheese), but in fact it goes back to the days of the Romans. This soup is all about having patience with the onions. I’ll admit, the hardest thing as a soup-maker is knowing when to put the spoon down, but here you need to give the onions time, 20 to 25 minutes, without stirring to let them wilt, turn a golden hue, and release all their natural sugars. If you can do that, your patience will be well rewarded with a delectable, rich, sweet onion soup.
Instructions
In a large, straight-sided sauté pan or large soup pot, heat the olive oil over medium heat. Add the onions and 1⁄2 teaspoon salt and stir. Decrease the heat to medium-low. Cook without stirring for about 25 minutes, or until the onions have turned a deep golden brown. Stir in the thyme and mustard until well combined. Pour in 1⁄2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
Add the remaining 51⁄2 cups of broth, 1⁄2 teaspoon salt, and the nutmeg. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer for 10 more minutes. Stir in the lemon juice and the maple syrup and taste; you may want to add a spritz of lemon juice or a pinch or two of salt. Serve garnished with the parsley, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
3 tablespoons extra-virgin olive oil
3 pounds red onions, halved and sliced 1⁄2 inch thick
Sea salt
1⁄4 teaspoon dried thyme, or
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
6 cups Pastured Beef Bone Broth (page 43), Nourishing Bone Broth (page 41), or Magic Mineral Broth (page 35)
Pinch of freshly grated nutmeg
1 teaspoon freshly squeezed lemon juice, plus more if needed
2 teaspoons dark maple syrup
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish