• 1 lb (2 cups) Smoked Onions
• 4 cups (1 box) bone broth (I love Kettle & Fire)
  • Chicken
  • Beef
• 2 cups more liquid, any combination of:
  • Regular chicken stock
  • Regular beef stock
  • Water
• 1 cup wine
  • Red wine (for a more robust flavor)
  • White wine (classic, lighter flavor)
• 1 bay leaf
• Thyme
• 2 tablespoons flour
• Garlic powder
• Salt & pepper, to taste
• Bread, for toasting
• Shredded Gruyère

• Add the Smoked Onions, bone broth, additional liquid, and wine to the pot
• Add bay leaf and thyme, along with some garlic powder, salt, and pepper
• Bring to a gentle boil
• Cook for 1 hour
• Whisk the flour into a small amount of cold water (to thicken) and add it
• Add more garlic powder, salt, and pepper, to taste
• Finish with toasted bread and melted Gruyère
  • Ladle into bowls, top with toasted bread and Gruyère, and broil briefly in the oven
  • Toast the bread with Gruyère on a baking sheet in the oven for a few minutes, then place on top of each bowl

Chicken and white wine pair well together for a lighter, classic flavor, while beef and red wine bring it up a notch with a more robust flavor.