French Onion Soup.. mmm, a classic, hearty fall soup. Dress it up with some protein or serve as is. Of course some toasted baguette and melted cheese would be amazing!

Add some protein to make this an even heartier meal (shown here with grilled and sliced venison).

Ingredients

• 8-10 onions
• Butter or other fat
• One quart of beef stock
• Splash of sherry (optional)
• Sprigs of fresh thyme
• Garnish with gruyere or cheddar cheese (if not paleo)

Directions

1. Melt butter in large soup pot
2. Thinly slice the onions (using the slicer blade on a food processor works well!) and add to pot
3. Let onions sauté over low-medium heat until they start to sweat
4. Cover the pan with a lid and saute for about an hour, stirring every 10-15 minutes
5. The onions will turn golden brown and while the bottom of the pan may be a dark caramel, make sure it doesn’t burn
6. Add some sherry or stock if you are skipping the sherry and use this to deglaze the pan
7. Add rest of stock and bring to a boil
8. Let cool a bit and ladle soup into bowls, topping with cheese and some fresh thyme