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.
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
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.