Sunday, May 22, 2011

French Onion Soup

French onion soup is one of my favorite meals and I have yet to find a gluten free version in a restaurant. With hints of wine, thyme and chives...this is delicious enough for a light meal on it's own or the start of a dinner party with friends.

Here is how:
1. Melt 1 stick of butter in a large pot over medium- high heat.

2. Add:
- 4 medium sweet onions sliced (I used vidalia onions)
- 2 garlic cloves minced
- 2 bay leaves
- 2 tsp. dried thyme
- fresh ground black pepper and sea salt to taste (I used a freshly ground pink Himalayan salt)

3. Reduce the heat to medium and cook until the onions are caramelized (about 20 minutes).

4. Add 1 cup of red wine and raise the heat up a bit to bring it to a boil.

5. Reduce the heat and simmer until the wine has evaporated and the onions are nearly dry...about 5 minutes.

6. Discard the bay leaves.

7. Add 2 heaping Tbs. of all purpose gluten free flour (I used Bob's Red Mill) to the onions and whisk it to blend it well.

8. Turn the heat down to medium-low cook it for 10 minutes (stirring frequently).

9. Add 2 quarts of beef broth (make sure it is gluten free..I used Pacific brand). Whisk the soup to blend it well and bring it back up to a simmer.

10. Cook for 10 minutes and season the soup with more salt and pepper to taste.

11. Preheat the boiler and arrange about 4-6 pieces of gluten free bread on a baking dish (I used a multigrain gluten free bread). Brush the bread with melted butter and toast the bread for about 3 minutes.

12. Ladle the soup into oven proof bowls and top with the toast slices and 2 cups of grated gruyere cheese.

13. Sprinkle the tops with some finely chopped chives and broil for about 3 more minutes until the cheese is bubbly and golden brown.

Here is to comfort food with style! xo

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