Onion Soup

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I use this soup as a stand-alone, or as the basis for other soups I will add other low-oxalate vegetables to, such as cauliflower or mushroom. If I add other vegetables, I make the onion soup first, and they will steam or sauté other vegetables separately and add it to the soup before I blend it. In the recipe below I refer to both chicken broth and chicken meat stock. Learn about the differences from Kim Schuette.

INGREDIENTS

• 4 cups of thinly sliced organic yellow onions
• 3 to 4 tablespoons of pasture-raised butter – more or less, per your preference.
• 2 cup of chicken broth or chicken meat stock. Can substitute with lamb or beef broth or stock if you prefer it.
• 2 pasture-raised eggs, or more if needed to thicken
• 1 teaspoon or more of thyme fresh or dried – I add it to an organic cotton teabag to steep them in.
• Sea salt and freshly ground pepper to taste – I add it only after the soup is prepared.
• Green onions and/or crème fraîche as a garnish

INSTRUCTIONS

1. Add enough water to just cover onions in a soup pot on medium heat on the stove top. Mix well, cover and check on it perhaps every 5 to 10 minutes, stirring and ensuring onions stay moist. Add water as necessary to keep them moist until they become translucent.
2. Once onions are translucent, add butter and continue to stir until onions are completely soft and cooked, but not caramelized.
3. Add the broth or stock while stirring.
4. In a bowl, thoroughly beat eggs and add it the onion mixture. Stir consistently until egg is integrated.
5. Use a hand held blender to create a creamy, thick soup.
6. Add thyme in cotton tea bag and let it simmer 10 to 15 minutes
7. Remove tea bag of thyme.
8. Season to taste. Ladle into bowls and garnish with crème fraîche and optional sliced green onion.

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