Serve with your favourite crusty bread and lots and lots of Gruyere Cheese melted over the top or if you prefer parmesan or goats cheese.
You will need:
8 medium onions – thinly sliced
1 x 750ml tub of Dr Broth Beef Bone Broth
Pinch of salt and black pepper
1 tbls extra virgin olive oil
And a bit of patience
In a large enough, thick bottomed saucepan over a medium to low heat,add the olive oil and the sliced onions, a pinch of salt and a good few twists of black pepper.
Stir the onions from time to time, they will go translucent and start to release water. Keep stirring them to prevent sticking on the bottom. Once the water has cooked away they will start to darken and caramelise. This could take 1 – 2 hours but it is worth it!
Keep cooking, checking regularly and stirring periodically until the onions are dark brown and sticky.
Now it’s time to pour in Dr Broth Bone Broth. Stir the broth through and bring to the simmer for a couple of minutes.
Your soup is now ready.
· Note if you simmer the soup a little long until it thickens you will also have a superb onion gravy for sausage and mash.