Onion & Bison Soup

One of our favorite pre-Primal/Paleo soups was a good homemade French Onion soup served with a couple of slices of toasted baguette topped with broiled Provolone cheese. By removing the bread and cheese and adding in some great protein, in this case bison, we have transformed a soup that was previously an excuse to eat cheese toast into a hearty Paleo meal.

Ingredients:

6 large red onions, julienned 1/4″ thick

2 lb. bison roast

2 quarts beef stock (highly recommend homemade here)

1/2 cup sherry

3 or more sprigs thyme

1 bay leaf

2 tbsp olive oil, plus additional to garnish

salt and pepper to taste

Directions:

Place bison roast and stock in slow cooker with the stock, thyme, and bay leaf. Cook on high for 6 hours or overnight on low. Remove bison roast and shred to desired size. Reserve stock.

In a large pot, heat olive oil over medium-high heat and add onions. Cook until volume of onions is reduce by half, stirring every minute or two.

Add sherry, reduce heat to medium, and cook for 3 minutes. Add the stock and bison, reduce heat, and  simmer for 45 minutes. Season with salt and pepper to taste. When serving, drizzle a nice olive oil on top of soup in each bowl.