Having warm soup is the perfect end to a cold winters day.


  • eh_OnionSoup1 tbsp butter
  • 1 tbsp coconut oil (You can use olive oil if you don’t have it)
  • 2 large sweet onions
  • 2 red onions
  • 1 cup good quality red wine (one you would drink)
  • 1 lb mushrooms
  • 32 oz (1 carton) beef broth


  1. Heat a soup pot over medium heat and add the butter and oil.
  2. Slice one of the onions as thinly as possible, add them to the pot and sprinkle a little salt.
  3. Repeat with each onion, layering them with a pinch of salt in the pot.
  4. Once finished, stir them all together and let them slowly cook over medium to medium-low heat for at least 1 hour, stirring about every 20 minutes. After an hour the onions will have reduced and darkened in color.
  5. Roughly chopped the mushrooms and add to the onions with the 1 cup of wine.
  6. Let the mushrooms and wine cook down for about 10 minutes before adding the beef broth.
  7. After adding the beef broth, bring everything to a boil and then lowered to a simmer until ready to serve.
  8. You could eat it as is or add some cubed bread and top with a slice of cheese melted under the broiler.

Nutritional Information

  • Servings: 10
  • Amt per serving: 1 cup
  • Calories: 90
  • Fat: 3g
  • Fiber: 1 g
  • Sugar: 5g
  • Sat Fat: 2g
  • Carbs: 9g
  • Protein: 3g

source: Greenlitebites