Bone Broth French Onion Soup

½ cup grass-fed butter

5 large sweet yellow onions

2 quarts beef bone broth*

1 tablespoon chopped fresh thyme (or 1 tsp dried)

1 teaspoon sea salt (or to taste)

1 teaspoon black pepper

6 ounces Extra Sharp Cheddar (like Kerrygold Dubliner), Parmesan, and/or Gruyere cheese*

 

Slice the onions into thick rings. Melt the butter in an 8-quart stock pot or Dutch oven over medium heat. Add the onions and cook, stirring regularly, until translucent– about 7 – 8 minutes. Do NOT brown the onions. If they start to sizzle, turn the heat down and keep cooking over low. Cook time here will depend on how thick you have sliced your onions. Add the beef bone broth, thyme, salt, and pepper. Turn the heat down to low and simmer uncovered about 45 minutes, stirring occasionally. The broth will thicken, and the onions will become incredibly soft and sweet. Preheat the broiler. Slice the cheese thin. Place 4 ramekins or oven-proof soup bowls onto a cookie sheet and fill each with soup. Top with plenty of sliced, sharp cheese. Broil until the cheese is bubbly and starting to brown on top, about 1 ½ – 2 minutes. Watch this carefully, as broilers vary, and the cheese can burn quickly. Serve hot with a nice green salad.