Classic French Onion Soup

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Nourished Kitchen
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1 tablespoon grass-fed beef tallow (available here or substitute clarified butter)

1 pound yellow onions, peeled and sliced thin

3/4 pound red onions, peeled and sliced thin

1/4 pound shallots, peeled and sliced thin

1 teaspoon unrefined sea salt

2 bay leaves

3 sprigs thyme

1 teaspoon smoked black peppercorns

1 1/2 quarts beef stock

1 cup dry white wine

4 slices day-old sourdough bread

4 ounces Gruyere cheese, shredded

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