A beautiful winter lunch or show stopping starter for your holiday dinner party. This soup has incredible depth and flavour. Pairs perfectly with a bold glass of cabernet!

Ingredients:

• 4 tbsp butter

• 4 tbsp olive oil

• 3 lbs (small bag) Onions thinly sliced.

• 3 springs thyme

• 3 garlic cloves no skins

• bay leave

• 8 cups grass fed beef bone broth

• Red Boat Fish Sauce ***

• 8 slices French Bread

• 3/4 cup grated mozzarella

• 3/4 cup grated gruyere chees

Directions:

• Heat butter, oil and then add thyme, garlic and bay leaf in a large dutch oven or heavy bottomed crock pot

• Add 3 lbs thinly sliced onions

• Turn up to medium heat to start frying, then turn down to medium low for 40-60 minutes. You want the onions to fry, creating browned bits (not burnt)

• Deglaze/add 1/2-1 cup Masala (red wine, white wine could substitute) and stir on low to pick up brown bits.

• Remove thyme, garlic cloves, bay leaf

• Add broth and simmer 30-40 minutes

To Assemble:

• Heat oven at broil

• Toast French bread slices in oven for 1-2 minutes

• Ladle soup into oven safe ramekins or onion soup bowls and top with toast slice and grated mozzarella and/or gruyere mix

• Broil till cheese bubbles

Serves 4-5 meal size or 8 starters.

***if you don't feel like your soup has enough umami/flavour, add 2 oz Red Boat fish sauce.