Place the butter (or coconut oil) in a large soup pot and add your thinly sliced onions and minced garlic. Cook over medium heat, covered but stirring occasionally, until the onions are translucent and starting to turn golden brown. This will take about 10 minutes. Careful not to let the onions burn.
Stir in the arrowroot powder until the onions are coated. Add the red wine and stir around. Let the mixture cook for 3-4 minutes to burn off the alcohol.
Add the spices and stir. Add the beef stock and bring soup to a nice simmer.
Reduce heat to low / medium-low and let simmer for 45 minutes.
Remove from heat and serve.
Tastes amazing as-is, or if you can tolerate dairy, you can top with Parmesan, provolone, or Swiss cheese. For an extra treat, you can lay the cheese over the soup bowl and then toast in your oven until the cheese is bubbly and golden brown....