- 2 1⁄2 lbs onions, unpeeled
- 1⁄4 cup butter or ghee, preferably grass fed
- 3⁄4 tsp black pepper, freshly ground
- 1 Tbsp paprika
- 1 bay leaf
- 64 oz beef broth or beef bone broth (2 – 32 oz containers)
- 1⁄2 cup dry white wine
- 1/4 cup arrowroot
- 1 tsp salt
- 8 oz shredded swiss or gruyere cheese, preferably grass fed (optional)
- Cut peeled onions into approximately 1/8 inch thick slices
- Melt butter or ghee in a 6-quart (or larger) stockpot.
- Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)
- Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
- Pour in broth (reserving about 8 oz) and wine. Increase heat and bring to a boil.
- Dissolve arrowroot in reserved broth. Stir into boiling soup.
- Reduce heat and simmer slowly for 2 hours, seasoning with salt.
- Refrigerate overnight. To serve, heat soup in microwave or on stove top.
- If desired, pour into ovenproof crocks or bowls.
- Top with a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, 3-5 minutes – watch carefully!
- Leftover soup can be frozen.
To learn more about varieties of onions, health benefits, proper storage and more, visit our blog All About Onions.
Kale Pomegranate Salad
Are you looking for a delicious anti-inflammatory salad to go with your soup? We have adapted this recipe from Schnucks.com/SimplySchnucks. This salad is packed with nutrition and lots of flavor. Not only is the kale nutritious, but it’s also perfect for make-ahead salads. Best of all, this salad tastes better after it sits! Make ahead up to 36 hours.
- 1/2 bunch kale, stems removed, chopped
- 1/4 cup red onion, thinly sliced
- 1 carrot, grated
- 2 Tbsp roasted sunflower seeds
- 1 lemon, juiced and zested
- 1/4 cup olive oil
- 1/2 tsp Dijon mustard
- 1 Tbsp honey
- Salt to taste
- 4 oz container pomegranate arils or 1/2 cup seeds from fresh pomegranate
- In a large bowl combine kale, onion, carrot and sunflower seeds.
- In a small bowl whisk together lemon juice and zest, oil, mustard, honey and salt. Pour over salad and stir until combined.
- Cover and refrigerate if making ahead.
- To serve, stir in pomegranate arils and serve immediately.
If you’re interested in an anti-inflammatory lifestyle and more recipes like this one, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at email@example.com for more information.