French Onion Soup

Ingredients :

• 4 large yellow onions, thinly sliced
• 2 tbsp oil of choice
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 4 cups Faithway cattle bone broth 
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper, to taste
• 4 slices of French baguette
• 1 1/2 cups shredded Gruyère cheese (or Swiss cheese, if preferred)

Instructions:

1. Caramelize the onions:
   • In a large pot or Dutch oven, heat the oil and butter over medium heat.
   • Add the thinly sliced onions and cook, stirring occasionally, for 25–30 minutes, allowing them to become golden and caramelized. Reduce the heat if the onions start to brown too quickly, and stir more frequently to avoid burning.
2. Add garlic and thyme:
   • Once the onions are caramelized, add the minced garlic and fresh thyme (or dried thyme) to the pot. Stir for another 1–2 minutes until fragrant.
3. Add bone broth:
   • Pour in the Faithway cattle bone broth. Stir well and bring the soup to a simmer. Allow the soup to simmer for about 15–20 minutes to allow the flavors to meld. Taste and season with salt and pepper as needed.
4. Toast the baguette slices:
   • While the soup simmers, preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 5–7 minutes, or until they are golden and crispy.
5. Assemble and broil:
   • Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup, then sprinkle generously with the shredded Gruyère cheese.
6. Melt the cheese:
   • Place the bowls under the broiler for 2–4 minutes, or until the cheese is melted and bubbly, with a nice golden brown top.
7. Serve:
   • Let the soup cool for a few minutes before serving. Enjoy your comforting and flavorful French onion soup made with rich
     Faithway cattle bone broth!