Sunday, June 24, 2012

Gluten Free French Onion Soup - Yummy!!

Wow, it has been a while. With all the traveling for work, applying for school, and trying to keep myself above water, I didn't realize that my break would take forever! I have been meaning to cook french onion soup for such a long time and when my husband was away on another work trip, I thought it would be a perfect time to make it and greet him with a delicious dinner!

I hope you will like it! Enjoy!

3 big Vidalia Onions, thinly vertically sliced
4 tbsp Olive Oil
1-2 tbsp Goat Milk Butter
1 tsp sugar
1/2 tsp pepper
1/4 - 1/2 tsp salt
1/4 cup of white wine
1 tsp chopped thyme
2 Cartons of Gluten Free Beef Stock (equals to 8 cups)
Your Favorite Gluten Free Bread
Sheep or Goat Milk Cheese that melts easily

Heat olive oil and butter in a large pot over a medium-high heat. Add onions to the pan and saute for 15 minutes until tender. Stir in sugar, pepper, and salt. Reduce heat to medium and cook for about 20 minutes, stirring frequently. Increase heat to medium high and add wine. Cook for 1 minute. Add broth and thyme and bring the mixture to a boil. Cover, reduce heat to simmer and let it cook for 2 hours. 
As with Russian Borsch, this soup is better the next day. 

Whenever you are ready to eat it, pour the soup in the ovenproof bowl, add a slice of bread on top and put some cheese on top. Bake it for 15 minutes at 425 degrees and then finish with 5 more minutes on broil, so the cheese can get even yummier.

Remember, this is a simple soup that only sounds complicated. The longest part is a 2 hour simmering :)



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