Heat a dutch over or heavy bottomed pot, and add butter and oil. Once melted add the sliced onions.
Cook the onions until tender, and add beef broth, thyme and bay leaf.
Simmer the soup until it reaches the desired texture. Serve with buttered toast points.
2 T butter
2 T coconut oil
2 lbs. onions, sliced
4 C beef broth
1 bay leaf
1/2 t. of thyme
Heat up a cast iron dutch oven or heavy bottom pot and add the butter and oil. Once melted, add the onions and cook until soft (about 15 minutes). Add the broth, bay leaf and thyme and simmer until the soup reaches the desired consistency (about 30-60 minutes). Serve with buttered toast points.
This post is part of Pennywise Platter Thursday and SoupaPalooza. Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset