Bone Broth French Onion Soup
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.