Friday, March 23

G-F French Onion Soup

I can find No brand of french onion soup that is gluten-free!!

Not a problem! Until last month, I felt no lack of french onion soup in my food repertoire. Furthermore, I had no recipes that called for the dried packets of french onion soup flavoring.

Then one little thing--a visit to a friends cozy little bistro kitchen--and the crack in my gastro repertoire gaped invitingly. I felt it would be a gastronomic faux-pas to ask a chef for his signature recipe, so the search was on for a delicious onion soup recipe.

Every google search warned of bad results, but the key seemed to be good, quality beef stock. So I lumped them all together and tried them all-together, all at once.

Start with 5 good onions, red, white, or yellow. Use some of each type, sliced ever so thinly.

In a skillet, caramelize by sizzling the onions on medium high in olive oil until brown and crusty. This takes about 30 minutes and is helped along by 1/4 teaspoon sugar added early on. Apparently, the crisp, crusty brown stuff is key to success!

Add 1 cup red wine (a 12-year old housewarming gift that is opened by the young one with a corkscrew--despite having no cork--we are not wine people.)

Add 1 teaspoon dry thyme and 3 bay leaves and 2 tsp. salt

4 cups beef stock (really good stuff made by crocking a 4 lb. roast overnight)

Simmer until ready for dinner. (I used a crockpot.) Pour the soup into oven-proof bowls.
Top with a handful of gluten-free croutons and float a slice of provolone cheese atop.

Broil five minutes in the oven just until browned and crispy. Serve hot!

Reality Bite: Like most food, it's so much better if it can be served at a party. Invite people you care about and eat and laugh. Onion-lover Uncle Alan, this one was for you!

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