French Onion Soup (Gluten-Free)
French onion soup seems like the perfect combination of comforting flavours to battle the elements. I often see French onion soup on bistro menus but can never order, for obvious gluten-filled bread reasons. This recipe is a lightened-up version of the soup that uses chicken stock and red wine to create a rich taste, instead of the typical beef stock.
- 3 teaspoons extra virgin olive oil
- 4 cups thinly sliced onions (about 2 large or 3 medium onions)
- 1 tablespoon minced garlic (about 3 cloves)
- ½ cup red wine
- 1 bay leaf
- ½ teaspoon chopped fresh thyme
- ½ teaspoon gluten-free Worcestershire sauce
- 4 cups chicken stock
- Pinch of pepper
- Salt to taste
- 4 slices gluten free toast
- 6 tablespoons shredded Gruyere cheese
Heat olive oil in a heavy bottomed over medium heat. Sautee onions and garlic, stirring often to prevent burning. Cook until caramelized, about 15 minutes.
Add red wine and bring to boil. Using a wooden spoon, scrape brown bits off the bottom of pan. Cook until almost dry.
Add chicken stock, bay leaf, thyme, Worcestershire sauce, and pinch of pepper. Bring to boil and reduce heat to simmer for 20 minutes. Add salt to taste. Remove bay leaf and discard.
Preheat broiler. Arrange slices of bread on baking sheet and sprinkle 1 ½ tablespoons of gruyere to each slice. Place under broiler until cheese is melted and bubbly.
Divide soup amongst 4 bowls and top each with piece of toast.
If you have four oven-proof soup bowls, you can ladle soup evenly among bowls. Top each bowl with slice of bread and sprinkle with 1 ½ tablespoons of cheese. Place on bowls on baking sheet and place under boiler until cheese is melted and bubbly.
Recipe adapted from Nourish