Ingredients

Scale

2 large onions, peeled
4 teaspoons of grass fed butter
1/4 cup dry red wine
2 cups juices from a cranberry pot roast
2 cups beef stock (or water/boullion)
A sprig of fresh rosemary
1/2 teaspoon freshly ground black pepper
salt to taste
4 very thin slices of whole wheat french bread
2 cups grated swiss, provolone, white cheddar or mozzarella cheese (or a mix of cheeses)

Instructions

Slice the onions very thin. Melt the butter in a saucepan or heavy skillet and cook, covered, over low heat until the onions are soft and tender.
Uncover and cook over medium-high heat, stirring constantly, until the onions brown lightly, 15 – 20 minutes.
Add wine and cook until wine is almost absorbed. (This happens quite quickly.)
Add the cranberry pot roast juice, beef stock, rosemary and pepper and let simmer for 5 minutes. Taste the broth and add salt (or beef boullion) to taste. When done, remove the rosemary.
Meanwhile, slice the bread very thinly and toast or bake in 300 degree oven for 5 minutes.
Pour the steaming hot soup into 4 oven-proof bowls, top each with a slice of bread, then sprinkle with a generous amount of shredded cheese.
Bake the soup bowls at 350 degrees for 15 – 30 minutes or until the cheese is all melted and bubbly. Serve immediately.

Notes

Make a cranberry pot roast first (recipe here) and then save 2 cups of the juices to make this soup. (Alternately you could cook some cranberries in beef broth for a bit then remove the cranberries, but it won’t be as good.)

If you don’t have 2 cups of juice from the pot roast, make up the difference with additional beef stock to get 4 total cups of juices/stock.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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