French Onion Soup

Soup for breakfast? What a thought! But you would be surprised how common it is around the world. A nourishing broth though and I absolutely love this! Real beef broth is the secret!!! Here is the Sally Fallon Morell version from the Weston A Price Foundation. Irish measures.
 
Ingredients

• 4 to 5 red onions
• 4 tablespoons butter
• 2 litres beef stock
• ½ cup cognac
• ½ cup red wine
• 2 tablespoons arrowroot mixed with
• 2 tablespoons water
• sea salt or fish sauce and pepper

 
Instructions

1. Use your food processor to slice onions very thinly.
2. Melt butter in a large, stainless steel pot.
3. Add the onions and cook on the lowest possible heat, stirring occasionally, for about 2 hours, or until the onions are very soft and slightly caramelized.
4. Raise heat a bit and cook a few minutes longer, stirring constantly. The onions should turn brown but not burn.
5. Add wine, cognac and stock.
6. Bring to a rapid boil and skim off any foam that may rise to the top. Add the arrow root mixture and season to taste.
7. Serve with round croutons and a platter of raw cheeses.

​Anne Maher