French Onion Soup (Soy-Free)

Instructions

1. 1Slice the 3 large Yellow onions into very thin, uniform rings, approximately 0.3175 cm (0.3 cm) thick. In a large, heavy-bottomed pot (at least 6-quart capacity), melt 4 tbsp Butter and 2 tbsp Olive oil over medium heat (approximately 163°C / 160°C). Add the sliced 3 large Yellow onions and cook slowly, stirring occasionally, for 30-40 minutes, until they are very soft and have turned a deep golden brown color, indicating they are caramelized.
2. 2Pour 6 cups Beef broth (soy-free) and 1/2 cup Dry sherry into the pot, then stir in 1 tsp Thyme and 1 Bay leaf. Bring the soup to a gentle simmer (small, consistent bubbles breaking the surface) over medium-high heat, then reduce heat to maintain the simmer and cook for 15 minutes. Season with Salt and Pepper to taste, then remove and discard the 1 Bay leaf.
3. 3While the soup simmers, preheat your oven's broiler to high (typically 260-287.8°C / 260-290°C). Arrange the 4 slices Gluten-free baguette in a single layer on a baking sheet. Broil for 1-3 minutes per side, watching carefully, until they are lightly golden brown and crisp; remove from the oven.
4. 4Carefully ladle the hot soup into four individual oven-safe bowls. Place one toasted 4 slices Gluten-free baguette slice on top of the soup in each bowl, then evenly sprinkle the about 113 g Gruyere cheese, grated, over each baguette slice. Return the bowls to the broiler for 2-5 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown.
5. 5Carefully remove the hot bowls from the broiler and serve the French Onion Soup immediately.

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