French Onion Soup (Gluten-Free)

Ingredients

• 3 large Yellow onions
• 6 cups Beef broth
• 1/2 cup Dry sherry
• 2 tablespoons Olive oil
• 1 tablespoon Tapioca Starch
• 1 teaspoon Fresh thyme
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 slices/crisps Gluten-free bread or Parmesan cheese crisps

Instructions

1. 1Prepare the 3 large Yellow onions by slicing them thinly. Place a large, heavy-bottomed pot or Dutch oven on the stove and set the heat to medium (350°F / 175°C). Add the 2 tablespoons of Olive oil to the pot. Once the oil is shimmering, add the sliced onions. Cook the onions slowly, stirring them every 5-10 minutes, until they are a deep golden brown and smell sweet, which should take about 30 to 40 minutes.
2. 2Sprinkle the 1 tablespoon of Tapioca Starch over the caramelized onions. Stir constantly for 1 minute to coat the onions and lightly toast the starch.
3. 3Pour in the 1/2 cup of Dry sherry. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let this simmer and reduce slightly for 2 to 3 minutes.
4. 4Add the 6 cups of Beef broth, 1 teaspoon of Fresh thyme, and 1 Bay leaf to the pot. Stir everything together. Increase the heat to medium-high (400°F / 200°C) and bring the soup to a gentle simmer. Once simmering, reduce the heat back to medium-low (300°F / 150°C), cover the pot, and cook for 15 minutes to allow the flavors to meld.
5. 5Remove and discard the Bay leaf from the pot. Stir in the 1 teaspoon of Salt and 0.5 teaspoon of Black pepper.
6. 6Carefully ladle the hot soup into 4 heatproof bowls. Place one slice or crisp of the 4 slices/crisps Gluten-free bread or Parmesan cheese crisps on top of the soup in each bowl.

Substitutions

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