Here is another preview recipe from my book, It's Paleo Y'all. Are you getting excited about it yet??
In Texas, we are blessed to have a special onion called the 1015. Named for the date of their optimal planting, October 15, these onions are known for their large size and distinct sweetness. They were developed at Texas A&M University by horticulture professor, Dr. Leonard Pike. Large yellow sweet onions can be substituted for the 1015 in a pinch, but the resulting soup won’t be as sweet. The key to extracting the most flavor from the onions is in the sweating process. This soup is as rich as it is sweet, so your servings should be modest as an appetizer.
Texas Sweet Onion Soup
2 Tablespoons pastured bacon fat (you should have this in a jar in your fridge. If you don't, you are un-American and need to fry some bacon right now.)
3 Texas 1015 onions, sliced thin
1 Tablespoon salt
1 garlic clove, minced
1 64-oz carton organic beef stock
1 teaspoon dried thyme
1 bay leaf
1 teaspoon cracked black pepper
1. In a large stock pot, melt bacon grease over medium-high heat. Add onions and salt and cook, stirring frequently for 15 minutes.
2. Reduce heat to medium-low, add garlic and continue cooking, stirring occasionally, until the onions are thoroughly caramelized, about 25 minutes.
3. Add beef stock, thyme and black pepper. Bring soup to a simmer and cook 30 more minutes. Remove bay leaf and serve warm in individual ramekins.