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French Onion Soup🧅 6 large yellow onions, thinly sliced ½ cup grass-fed butter 2–3 sprigs fresh thyme (or 1 tsp dried) Salt (DONT BE SHY!!!) 3/4 cup red wine, for deglazing 8 cups beef bone broth Splash of sherry cooking wine (to finish) Sliced baguette, toasted Gruyère cheese, shredded Fresh cracked pepper to finish In a large heavy pot, melt the butter over medium heat. Add the sliced onions. Cook slowly, stirring occasionally, until the onions become golden brown and caramelized, about 45 mi

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