Onion Soup

This is a relatively quick and easy ONION SOUP.  I did not add the cheese topping.


  • 1 stick unsalted butter , or equivalent amount of Coconut Oil.
  • 2 pounds sweet onions, cut in half lengthwise and sliced 1/4-inch thick
  • 1 cup dry sherry or Cabernet.
  • 4 cups beef stock – I use the pre-made quarts that you can buy in most supermarkets. I try for the brand with the lowest salt content and no added anything that increases the Carb count. There are a number of different brands, choose the one you like.
  • 2 teaspoons chopped fresh thyme – careful – the dry powdered thyme turns the soup green – use less than a teaspoon.


Melt butter in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

Take ½ cup of the cooked onions and ½ cup of stock and blend.

Add sherry/wine, the blended onion, the balance of the stock, and thyme, and bring to a simmer.

Cook, partially covered, for about 30 minutes, to allow the flavors to combine. You may want to allow it to cook longer to boil it down a bit. That just makes it thicker and tastier.

Season with salt and pepper to taste.

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