-In a crock, braise a tough beef roast overnight covered in water with a TBSP of black peppercorns, and plenty of sea salt to your taste.
-Remove the beef and set aside.
-Add a bottle of Red Wine and a half dozen diced cellar onions, and a couple hundred cloves of thinly sliced garlic…. or I suppose a half dozen of those would work too 😉 Add a 1/4 cup fresh thyme leaves and a TBSP of sugar (sugar optional)
-let simmer for several hours. You can’t really mess this up… it just gets tastier as time goes on.
-Shred the beef and add back to the broth.
Here is an old tried and true sourdough recipe which I find to be a very tasty using a starter made with Rainshadow flours. They ferment beautifully because of their lack of refinement and this produces a denser wheat sourdough. I find it to be chewy, rustic and endearing.
Slice the bread and broil with some shredded gruyere, or parmigiano reggiano until melty and browning. Place the crouton on top of the Primal French Onion Soup, sprinkle with fresh thyme, and just get in there!