Ingredients:
- 4 large onions, thinly sliced
- 4 cups beef broth
- 1 cup white wine
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp Himalayan black salt
- Baguette slices
- 1 cup Gruyère cheese, shredded
Instructions:
- Caramelize the Onions: In a large pot, melt butter over medium heat. Add sliced onions and cook until caramelized, about 30 minutes.
- Season and Add Wine: Stir in sugar and Himalayan black salt. Add white wine and cook until the wine is reduced.
- Simmer: Pour in the beef broth and simmer for 15 minutes, allowing the flavors to meld together.
- Prepare the Toppings: Ladle the soup into bowls, top with baguette slices, and sprinkle with shredded Gruyère cheese.
- Broil: Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve hot.
Why Himalayan Black Salt? Himalayan black salt adds a unique umami flavor with its mineral-rich profile, enhancing the sweetness of the caramelized onions and the savory depth of the broth, creating a balanced and rich flavor.
Serving Tip: Pair this hearty soup with a crisp green salad or a glass of dry white wine to complement the flavors.
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