Ingredients:

• 3 Ibs yellow onions

• 2 garlic cloves

• 3 tbs butter

• 1/4 cup olive oil

• 1 tsp paprika

• 1/4 tsp cayenne pepper

• 2 tbs salt, or to taste

• 3 thyme sprigs

• 1 bay leaf

• 2 tsp balsamic reduction

• 1 cup white wine

• 7 cups HALE bone broth

• 1 tbs flour

• 2 tsp Worcestershire sauce

• Black pepper, to taste

• 12 baguette slices, toasted

• 1 cup Gruyère, shredded

• 1/4 cup Parmigiano reggiano

• Chives

• Smoky chili flakes

  Directions:
  1. Peel and slice the onions and sauté in olive oil with salt and pepper until softened; add butter and cook over medium heat until caramelized for about 30 minutes, stirring frequently.
  2. Add the white wine and cook down half way; add flour, stir and then add Worcestershire sauce, balsamic reduction, garlic, thyme, bay leaf, paprika, cayenne and bone broth; bring to boil and simmer for 30 minutes.
  3. To serve, pour soup into oven safe bowls and top with toasted baguette slices, shredded Gruyère and broil until golden brown.
  4. Finish with Parmigiano Reggiano, chives and smoky chili flakes. Enjoy!