This is an ordinary recipe, but it can be made healthy by using organic ingredients and stock made from free-range, grass-fed beef. A delicious, hearty soup for lunch or dinner that you can leave to simmer in the crock pot overnight or while you’re at work all day. Owning soup crocks helps. If you do not, then heat up your individual bowls of soup in Pyrex instead.
3 large onions
2 Tbs butter and a drizzle of olive oil
6 cups beef stock
1 cup red wine
Salt and pepper to taste
Pinch of sugar
Pinch of thyme
Swiss cheese – lots of it
Begin by turning the crock pot to the high setting. Slice the onions in rings, then cut in half. Add onions and butter to the crock pot. Let butter melt slowly, and stir onions frequently. When butter is all melted and onions begin to release their aroma, add beef stock, wine and seasonings and then pop the lid on. Turn the crock pot to low and let simmer for 8 hours.
When it’s time to serve, set up your crocks (or Pyrex bowls) on a baking tray. Add a slice of hearty bread to the bottom of each. Slice up the Swiss cheese. Ladle a serving of the onion soup into each bowl, then top with cheese slices. Bake at 425 degrees for about 15 minutes or until melted cheese is bubbly and brown.
Remove from oven, and take care not to burn yourself! Soup and crocks will be extremely hot. Let cool a bit, then serve. Sooo yummy, hearty and perfect to warm your bones on a cold winter day.