Melt the butter in a pan over medium heat, add theonions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed
Serve thesoup with caramelized onions, kale and toasted bread crumbs. And the cauliflower soup I’m sharing with you today is one of my go-to-recipes when it comes to soup
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