- March 17, 2015 at 9:06 pm #354390
Gluten-Free Gratinéed French Onion Soup
8 thinly sliced medium sweet variety onions
4 tbs unsalted butter
2 tbs olive oil
1 1/2 tsp granulated sugar
1 tsp salt
fresh ground pepper (white pepper if you have it) to taste
1 tbs potato flour (not starch)
2 quarts gluten-free beef stock (homemade or commercial)
1 1/2 cups dry white wine
1/2 cup good quality dry sherry
12 rounds of your favorite gluten-free bread or use ready-made gluten-free salad croutons for convenience
1 lb shredded Gruyere cheese
1 large clove garlic, halved
2 tbs olive oil
6 ovenproof soup crocks
Heat butter and olive oil in a large stockpot over medium heat. Add sliced onions, sugar, salt, and pepper. Cook the onions for 30-35 minutes, stirring occasionally until onions are caramelized and golden brown. Sprinkle flour over cooked onions, stir it through and cook for about 90 seconds.
Increase heat to medium-high and add beef stock, wine and sherry to onions. When the soup begins to boil, immediately reduce heat to low, cover stockpot and simmer for 30 minutes.
Rub each crouton on both sides with the cut side of the raw garlic clove and brush with olive oil. Return the bread to the broiler and toast for 2 more minutes on each side, just until golden brown.
Preheat oven to 450F. Place ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle soup into the crocks and place 1/8 cup of commercial gluten-free croutons on top of soup in each bowl. Evenly sprinkle cheese on top of the croutons. fully place baking sheet with soup crocks in preheated oven for 12-15 minutes or until is a bubbly golden brown. Serve immediately.
Yield – About 6 large servings (depends on the size of your soup crocks)
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