French Onion Soup (Soy-Free)

Instructions

1. 1Thinly slice the 3 large Yellow Onions. Place a large, heavy-bottomed pot on the stove over medium heat. Add the 3 tablespoons of Butter or Olive Oil and melt or heat it until shimmering.
2. 2Add the sliced onions to the pot. Cook them slowly, stirring occasionally, for 30-40 minutes until they are deeply golden brown and caramelized. This slow cooking is key to developing their sweet flavor.
3. 3Add the 2 cloves of minced Garlic to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Pour in the 0.5 cup of Dry Sherry or White Wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let this cook for 2-3 minutes, stirring, until the alcohol smell has mostly disappeared.
5. 5Pour in the 6 cups of Soy-Free Beef Broth. Add the 2 sprigs of Fresh Thyme and the 1 Bay Leaf. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes to allow the flavors to blend together.
6. 6While the soup simmers, preheat your oven's broiler. Arrange the 8 slices of Gluten-Free French Bread Baguette on a baking sheet. Broil them for 1-2 minutes per side, watching closely, until they are lightly toasted.
7. 7Remove the thyme sprigs and the bay leaf from the soup. Stir in the 0.5 teaspoon of Salt and the 0.25 teaspoon of Black Pepper. Taste the soup and add more salt or pepper if you think it needs it.
8. 8Carefully ladle the hot soup into 4 oven-safe bowls. Place one slice of the toasted gluten-free bread on top of the soup in each bowl. Generously sprinkle the 1 cup of Gruyère Cheese over the bread.
9. 9Place the filled bowls on a sturdy baking sheet. Carefully put the baking sheet under the preheated broiler. Broil for 2-4 minutes, watching constantly, until the Gruyère cheese is completely melted and bubbly and slightly golden in spots.
10. 10Using oven mitts, carefully remove the baking sheet from the oven. Let the bowls cool for a minute or two before serving immediately.

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