French Onion Soup
5 medium onions (or a mix of medium and tiny), sliced thinly
1 Tbl butter
1 Tbl coconut oil (or avocado)
5 cloves of garlic, chopped fine
¼ cup red wine
1 tsp red pepper flakes
2 cans beef stock (or chicken in this case)
Salt and pepper to taste
1 cup shredded Swiss cheese
Add the butter, oil, sliced onions, and a pinch of salt to a large stockpot. Cook over medium heat, stirring occasionally until the onions are translucent and starting to brown.
Add the chopped garlic and saute for 30 seconds.
Turn the heat up to high and add the red wine. Use the wine and a wooden spoon to scrape up any browned bits on the bottom of the pot.
Pour in the stock and add the red pepper flakes. Reduce heat to medium-low
Simmer for about 10 minutes, and taste for seasoning.
To serve, ladle a cup of soup into an oven-proof bowl and sprinkle ¼ of the cheese on top. Place the bowl onto the top rack of the oven and turn the broiler to high. Watch the bowl closely, and remove with oven mitts when the cheese is melted and slightly browned.
Cool slightly before enjoying.
This soup makes a great Christmas Eve meal if your family has a big celebratory meal on Christmas Day. It’s very cheap, quick and simple to make.
In the past, I’ve added chunks of beef to it to make the soup a little more hearty. Just add cubed stew beef to the pot before you add the wine. Brown the meat, and simmer the soup a little longer (until the beef is tender and cooked through). Sausage would probably be good too.