Beef Bone Broth French Onion Soup (Collagen-Rich Copycat)
- 5 tbsp unsalted butter
- 1 tbsp olive oil
- 3 pounds onions, peeled, halved lengthwise and thinly sliced
- 1 garlic clove, minced
- ½ tsp freshly ground black pepper
- 1 ½ cup dry white wine
- 6 cups homemade bone broth
- 10 sprigs thyme
- 2 bay leaves
- 1 baguette, sliced
- 4 oz Gruyere cheese, grated (about 1 cup)
- salt to taste
- fresh chives, chopped (for garnish)
- In a large Dutch oven heat the olive oil and butter over medium heat.
- Add the onions and garlic and cook, string occasionally, until softened, about 8 minutes.
- Lower the heat to medium low.
- Cover with a lid and cook, stirring frequently, until the onions are sweet and golden brown, about 1 hour.
- Tie thyme and bay leaves into a bundle with twine.
- Add the wine and herb bundle to the pot and rise the heat to high.
- Cook for 5- 8 minutes.
- Add the bone broth, black pepper and salt to taste.
- Bring the soup to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened, 20 to 30 minutes.
- Remove the pot from the heat and discard the herb bundle.
- Preheat the broiler and adjust oven rack to top position.
- Place the baguette slice on a baking sheet lined with parchment paper and toast in oven until crisp, about 1 minute per side.
- Divide the soup between 4 ovenproof serving bowls, then top each one with toasted baguette slices and ¼ cup shredded Gruyere cheese.
- Place the bowls on a baking sheet.
- Broil until the cheese is melted.
- Garnish with fresh chives and serve.