Creamy Onion Soup
4 large onions, roughly sliced;
½ tbsp. balsamic vinegar;
1 tbsp. maple syrup or honey; (optional)
4 cup. chicken or veg stock;
½ cup coconut milk;
4 tbsp. ghee or coconut oil;
Sea salt and freshly ground black pepper;
Melt the ghee or cooking fat over a medium heat in a saucepan.
Add the onions to the melted fat, sauté until tender and golden, about 20 minutes.
Drizzle with the balsamic vinegar and maple syrup or honey, and give everything a good stir.
Pour in the chicken stock, bring to a boil, and then let simmer 15 minutes.
Purée the soup using a blender or immersion blender until you get smooth texture.
Add the coconut milk, season the soup to taste, and serve warm.