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Real Food: Onion and Garlic Soup
Ingredients
Red and spring onions, garlic and fermented black garlic, fresh thyme, tomato paste, sherry, beef bone broth, chicken bone broth, sea salt, pepper and allspice.
Instructions
Melt butter in a Dutch oven over medium-low heat and cook chopped garlic and slivered onions, stirring occasionally, until the onions are caramelized and the garlic has melted, about 1 hour.
Deglaze the pan with sherry, scraping up all the brown bits with the side of a wooden spoon.
Add tomato paste, beef and chicken stock and simmer 20 minutes.
Add thyme and S&P to taste and ladle into bowls set on a baking pan.
Top with a large croûton fried in butter and chopped parsley.
Bake at 500 degrees (or broil briefly) until the cheese is bubbly.