Heat butter and oil in a six-quart pot. Slice onions in half from top to bottom (they get softer that way), then slice them thinly but not too thinly. Add onions to the pot and sauté over medium-high heat for 40 minutes, stirring often. Onions should be deep golden with a soft, jammy

consistency.

Add mushrooms and continue sautéing for five more minutes. Add garlic and sauté for two more minutes. Sprinkle with flour and cook for another one minute. Pour in white wine and mix.

Prepare a four-cup measuring cup. Put the onion soup mix, mushroom soup mix, soy sauce, chicken soup mix, red wine, and Worcestershire sauce in it. Add water to the four-cup line. Whisk together well and pour it into the pot.

Add an additional two cups water and the bay leaf and thyme, if using. Bring to a boil. Reduce heat to simmer and add the broccoli florets. Cook for 15 minutes.

Remove the bay leaf and thyme. Season with salt and pepper. Remove from heat.

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a baking sheet with parchment paper.

Mix the oats, quinoa, almonds, seeds, and spices in a bowl. Add the egg white, olive oil, and maple syrup and stir until everything is well coated. Pour onto the prepared baking sheet and flatten out evenly. Bake for 20 minutes or until lightly brown and crispy.

Remove from oven. Let cool (it will harden). Break into small and medium-

sized pieces. Garnish soup with granola chips right before serving.

Store granola in the fridge or freezer.