Bone Broth French Onion Soup


1/2 of chicken fat (skimmed from the top of bone broth) or butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
3/4 cup of red wine
2 quarts of beef or chicken bone broth (if none on hand, you can use store-bought broth)
1 loaf of Simple Mills Artisan Bread, sliced into cubes
Garllic powder
Grated Gruyere (optional)
3 tbsp of arrowroot powder (Optional - if none on hand, you can skip)



Melt butter or chicken fat in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft, caramelized, and brown - about 35 minutes. Mix arrowroot powder with a small amount of cold bone broth (note: you can skip this step if you have no arrowroot on hand).  Add the arrowroot mixture and wine to the pot, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Now, add the bone broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the bread cubes on a baking sheet in a single layer. Sprinkle the slices with the garlic powder and gruyere (optional) and broil until golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the croutons on top.