The Benefits
Onions: This uniquely layered bulb can come in various colors: yellow, white, and red. Indulging in this vegetable may help rid of any bacteria in the body and protect you from ulcers, various cancers, heart disease, and allergies.
Antioxidants – Vitamin B6 & C – Copper – Manganese – Potassium
Garlic: Sprouting from the onion family, this bulbous vegetable not only assists in flavoring food with its pungent, spicy flavor that mellows and sweetens when cooked, it also has a unique nutritional profile that has been shown to help boost immunity, lower cholesterol and blood pressure as well as help prevent the onset of dementia.
Vitamins B6 & C – Manganese – Selenium
White Wine: This alcoholic beverage made by pressing and fermenting green grapes may help promote heart health and boost metabolism.
Antioxidants - Iron - Magnesium
Thyme: This fragrant Mediterranean herb may boost immunity, lower blood pressure and fight acne.
Potassium - Vitamin E - Manganese
Olive Oil: Freshly pressed from the fruit of an olive tree, this recognizable green oil is rich with lipids, mono and polyunsaturated healthy-fats and antioxidants that may improve heart health, lower the risk of stroke, fight inflammation, help prevent cancer and boost brain health.
Vitamins A, E, K - Iron - Calcium - Magnesium
The Recipe
Ingredients
4-6 red or white onions, thinly sliced
4 tbsp olive oil
2 tbsp butter
1 tsp sugar
salt & pepper
2 cloves garlic, minced
8 cups beef stock, sub. any of your choice
1/2 cup dry white wine
2 bay leaves
2 tsp fresh thyme
french baguette
1 1/2 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated
Instructions
1) Start caramelizing. In a large pot, heat 3 tbsp olive oil over medium heat. Toss in sliced onions and coat with olive oil. Sauté the onions until they have softened, stirring often. Lower the heat if the onions are cooking too fast/burning.
2) Jazz it up. After 15-20 minutes, add remaining tablespoon of olive oil and butter. Raise to medium-high heat and continue to stir often. The onions should begin to slowly caramelize. After 20-40 minutes, add the sugar and a sprinkle of salt to assist in the caramelizing process. Cook for 10-15 more minutes or until fully caramelized*. Add garlic and stir until fragrant. 3) Create the soup. Deglaze the pot with white wine. Add the stock, bay leaf and thyme into the pot and bring to a slight boil. Once at a slight boil, reduce to a low simmer and allow to continue to simmer for 30 minutes.
4) Make cheesy bread. Meanwhile, preheat the oven to 450F. Slice the baguette in thick slices and drizzle with olive oil. Toast in oven for 5-7 minutes until lightly browned. Remove from over and top evenly with gruyere and parmesan cheese. Right before serving, return to oven and bake until the cheese is nice and bubbly. 5) Serve and enjoy! Ladle the soup into a bowl, top with cheesy bread and additional fresh thyme. *This process requires a lot of patience, especially depending on the pot used and how much surface area is available for caramelizing.
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