Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 tablespoons grass-fed butter or olive oil
- 48 oz high-quality beef bone broth (at least 10g protein per serving)
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 4 slices high-protein or sprouted grain bread
- 1 cup shredded Gruyère cheese (or Swiss)
- Optional: 2 scoops unflavored collagen peptides (for an extra protein boost)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 30 to 40 minutes. You want them to become deep golden brown and very soft. If they start to stick, add a splash of water or broth to deglaze the pan.
- Once the onions are caramelized, add the minced garlic and dried thyme. Sauté for about 1 to 2 minutes until the garlic is fragrant, being careful not to burn it.
- Pour in the balsamic vinegar to scrape up any browned bits from the bottom of the pot. Add the beef bone broth and bay leaves. If you are using collagen peptides, whisk them in now until fully dissolved. Bring the soup to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.
- While the soup simmers, toast your high-protein bread slices until they are firm and crisp. You can cut them into rounds or leave them whole depending on the size of your soup bowls.
- Preheat your broiler. Ladle the hot soup into oven-safe bowls. Place a piece of toasted bread on top of each bowl and cover generously with shredded Gruyère cheese. Place the bowls on a baking sheet and broil for 2 to 3 minutes, or until the cheese is bubbly and slightly browned. Serve immediately.
- Cook Time: 60 minutes
- Diet: High Protein