Gluten-Free French Onion Soup

Ingredients

• 3 large Yellow onions, thinly sliced
• 2 tbsp Olive oil
• 6 cups Beef broth (gluten-free)
• 1/2 cup Dry sherry
• 3 sprigs Fresh thyme sprigs
• 1 leaf Bay leaf
• 4 slices Gluten-free baguette slices
• 1 cup Gruyere cheese, shredded
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat (175°C / about 175°C). Add the 3 large yellow onions, thinly sliced, and cook, stirring occasionally, for 30-40 minutes, until they are deeply caramelized to a rich golden-brown color and have a sweet aroma.
2. 2Pour in the 6 cups of gluten-free beef broth and the 1/2 cup of dry sherry. Increase the heat to medium-high (190°C / 190.6°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface.
3. 3Add the 3 sprigs of fresh thyme and the 1 bay leaf to the pot. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
4. 4Reduce the heat to low (95°C / 93.33°C) and let the soup simmer gently for 15 minutes, allowing the flavors to fully combine and deepen.
5. 5While the soup simmers, preheat your oven's broiler to high. Arrange the 4 slices of gluten-free baguette on a baking sheet and evenly distribute the 1 cup of shredded Gruyere cheese over each slice.
6. 6Place the baking sheet under the preheated broiler and broil for 2-3 minutes, watching carefully, until the cheese is fully melted, bubbly, and lightly golden brown.
7. 7Carefully ladle the hot soup into four individual oven-safe bowls. Place one cheesy gluten-free baguette slice on top of the soup in each bowl and serve immediately.

Substitutions

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