- 3-4 large onions (Vidalia, yellow, white, or red), peeled and diced or sliced into half moons
- 1 tablespoon duck or chicken fat, olive oil, or butter
- 2 garlic cloves, peeled and minced
- 1/3 cup Mirin rice cooking wine (or any sweet white wine)
- 5 cups duck stock or beef stock
- 1 tbsp. fresh thyme or 1 tsp. teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon sea salt
- Whole grain bread
- Grated Gruyere Cheese (or cheese of your choice)
In a skillet over low heat, sauté onions in duck fat for 10-15 minutes.
Stir the onions a few times to ensure they do not burn.
Add mirin and garlic, and continue cooking 15-20 minutes until onions caramelize and turn light brown. Do not let them burn.
Add stock, thyme, bay leaves, and sea salt, and bring to a boil.
Cover and reduce heat to medium-low for 15 minutes.
Adjust seasonings if needed. Remove and discard bay leaves before serving.
Sprinkle grated cheese on top of individual pieces of bread and place into a heated oven (375-400 degrees). Bake five minutes or until cheese melts.
Put one slice of cheesy bread in each bowl of soup.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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