Restorative Bone Broth Recipe

Roast bones (optional for deeper flavor)

Preheat oven to 425°F (220°C). Spread the bones on a roasting pan and roast 30–40 minutes until well-browned. Roasting is optional but adds depth to the final broth.

Transfer roasted (or raw) bones to a large stockpot or slow cooker. Add the chopped carrots, celery, quartered onion, smashed garlic, bay leaves, and peppercorns.

Pour in 4 L (about 16 cups) cold water to cover bones by 1–2 inches. Add apple cider vinegar (helps extract minerals) and bring to a gentle simmer over medium heat. Do not boil vigorously—maintain a gentle simmer.

Once simmering, reduce heat to low. Skim and discard any foam or scum that rises to the surface during the first 30–45 minutes using a fine-mesh skimmer or spoon to keep the broth clear.

Cover partially and simmer gently for at least 12 hours and up to 24 hours for maximum collagen extraction. If using a slow cooker, cook on low for 12–24 hours. Check occasionally and top up water if bones become exposed.

During the last 30 minutes of simmering, season with 2 tsp sea salt and taste; adjust slightly if desired. Remove from heat and allow to cool slightly.

Strain the broth through a fine-mesh sieve or cheesecloth into a large container. Discard solids (bones and vegetables). Chill the broth in the refrigerator until fat rises and congeals (several hours or overnight). Skim off most of the fat, reserving 2–3 tablespoons if desired for flavor when making the soup.

If you haven’t already, measure out 8 cups of the prepared bone broth (about 2 L). Reheat the broth gently in a pot so it’s hot but not boiling when you add it to the onions.

Caramelize the onions

In a wide, heavy-bottomed pot or Dutch oven over medium heat, melt 4 tbsp unsalted butter with 2 tbsp olive oil. Add the thinly sliced onions (6 cups) and 1 tsp granulated sugar. Stir to coat and spread the onions evenly in the pot.

Cook the onions slowly, stirring every 5–8 minutes. Reduce heat to medium-low if they begin to brown too quickly. Continue cooking for 35–45 minutes until onions are deeply golden-brown and sweetly caramelized. Scrape up browned bits from the bottom occasionally.

Increase heat to medium-high and deglaze the pot with 1 cup dry white wine, scraping any fond from the bottom. Let the wine reduce by about half (2–3 minutes).

Stir in 1 tbsp tomato paste and cook for 1 minute to remove raw flavor. Add the hot bone broth (8 cups) to the pot with the caramelized onions.

Add 4 thyme sprigs and 1 bay leaf, then bring to a gentle simmer. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Simmer uncovered for 20–25 minutes to allow flavors to marry. Taste and adjust seasoning as needed.

Remove thyme sprigs and bay leaf. If you reserved 2–3 tablespoons of skimmed bone marrow/fat, add it now for richness (optional).

Prepare the bread and cheese

While the soup simmers, preheat broiler. Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and toast under the broiler 1–2 minutes per side until golden. Alternatively, toast in a skillet.

Ladle the hot soup into oven-safe bowls. Place 1–2 toasted baguette slices on top of each bowl of soup, then generously sprinkle with 1/4 to 1/3 cup Gruyère per bowl. If using, sprinkle a tablespoon of grated Parmesan over each as well.

Place the bowls on a baking sheet and broil 2–4 inches from the heat until the cheese is fully melted and bubbling, with browned spots (2–4 minutes). Watch closely to avoid burning.

Carefully remove from the oven (use mitts). Let cool 2–3 minutes, garnish with a fresh thyme sprig if desired, and serve hot.