Onion soup makes a perfect meal for a cold, snowy day. I make a paleo version of the French recipe every winter when I visit my grandma’s hometown, Ejulve, which is a tiny town located in the middle of nowhere in the Spanish region of Aragon. I have a blog post in my personal blog where I write about what it’s like to stay in Ejulve during the winter and, more specifically, in the house my grandma lived in as a child.

Ingredients:

• 6 big yellow onions
• 1l chicken broth
• 1l beef broth
• 3 tbsp sherry wine
• Shredded gruyere cheese
• Dried thyme
• Butter
• Salt
• Pepper

Preparation:

1. Cut the onions into thin slices.
2. Put some butter into a pot and let it melt at low-medium heat. If you use margarine instead of actual butter I’ll track you down and give you a well-deserved (and totally justified) kick in the butt.
3. Place the sliced onions into the pot. I think the process of cooking this huge amount of onions in a pot is somewhat personal, but here’s what I do. I set the temperature to low and place a lit onto the pot. Then I let the onions release their jucies, and I wait until they’re soft and well cooked. Once they’re cooked, I take the lid off, set the temperature to medium-high and let the juices evaporate a little bit. When things start to get brown and sticky in the bottom of the pot, I add the sherry wine and scratch the bottom of the pot until the alcohol evaporates.
4. Add salt, pepper and thyme.
5. Add the chicken and beef broth.
6. Bring to a boil and cook for about 30’.
7. Once the time’s up, add as much shredded cheese as you’d like and you’re done! This is a paleo version of the French onion soup. French people like to put the soup into ramekins, then they cover the soup with a piece of bread and sprinkle some shredded cheese on top. Then it goes into the grill and the result is yummi and delicious. I skip this step because I don’t eat bread, so maybe I’m the one who should get their ass kicked. Nevertheless, my version makes for an outstanding meal as well.