Tuesday, October 2, 2012

French Onion Soup

If I were to choose a favorite soup, French Onion would be in the running. When I first started going gluten-free, I thought my French Onion soup days were long gone. Restaurants typically thicken their soups with bread and sometimes a starchy flour roux. Then, to top it all off you can never have French Onion soup without the giant cheesy crouton. Let's be honest people it is so worth the bad breath:)

With a few substitutions, you my gluten-free health nugget can enjoy French Onion soup once again! Caramelized onions simmer away in an organic, MSG-free beef broth with a hit of sherry wine, Worcestershire sauce, and a pinch of thyme. I've re-created the giant, cheesy crouton by toasting sliced gluten-free French bread and topping it with shredded Parmesan cheese. Enjoy this classic soup without the fear of wheat belly my friends!

GF French Onion Soup

1 teaspoon olive oil
1 teaspoon butter
2 medium sized white or yellow onions, thinly sliced
1/4 cup dry sherry wine or other dry cooking wine
1 teaspoon Worcestershire sauce
4 cups organic beef broth
1 pinch of dried thyme
1 loaf French bread, sliced
1/4 cup shredded Parmesan cheese

Preheat your oven to 350 degrees. Heat a large soup pot over medium-low heat. Add the olive oil and butter, swirling the pot until the butter is melted. Add the onions. Cook, stirring occasionally for 5-6 minutes or until the onions begin to brown and caramelize. Add the cooking wine and stir to deglaze the pot. Add the Worcestershire sauce, beef broth, and thyme. Raise the heat and the soup to a boil. Stir and lower the heat to medium-low again. Simmer for 20-30 minutes.

Meanwhile, while the soup is simmering away toast the bread on a baking sheet for 8-10 minutes or until it begins to turn golden brown. Top with the cheese. Bake for another 5 minutes or until the cheese begins to melt and bubble.

Ladle the soup into four bowls. Top each bowl with one of the croutons. You can sprinkle on additional Parmesan cheese if you choose.

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