By Bernadette Kathryn, LMT, IHLC

Soup Season is in full swing! And, today we are eating caramelized onion soup ~ I know the traditional version is served with a thick piece of crusty bread and lots of yummy cheese. When you make this dish with a whole grain bread and the cheese is kept in check not to go over board this can be a completely sanctioned choice, woo-hoo!! Add a side of vegetables and you have a nice vegetarian meal.


I like to make this soup with a combination of Classic Bone Broth and Beef Bone Broth for the best flavor and use a mixture of onions for a little added complexity. I like to caramelize sweet onions, purple onions, shallots and leeks together; you can use whatever you like or what you have available, it is completely up to you!


I use a nice big stainless-steel pan, organic grass-fed ghee, and lots of onions.  It will look like too much to begin with but, they will soften and reduce quite a bit. Leave it on a medium flame and allow the onion to actually get brown and caramelize, not burn. You will need to stir this occasionally to give all the onions a chance to caramelize. As you begin to reach the desired color you can add balsamic vinegar as an option to further enhance the flavor.


Once you have caramelized onions, you can add them to your stock and let simmer on a low heat for 10-15 minutes for the flavors to meld completely and then server as you wish, with or without the wholegrain bread and cheese.