Gluten-Free French Onion Soup

Ingredients

• 4 large Yellow Onions
• 8 cups Beef Broth
• 1/2 cup Dry Sherry
• 1 loaf Gluten-Free Baguette
• about 225 g Gruyere Cheese
• 2 tablespoons Olive Oil
• 2 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

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

Instructions

1. 1Peel and thinly slice the 4 large Yellow Onions. Aim for slices about 0.3175 cm thick.
2. 2Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the sliced onions and cook, stirring occasionally, for 30-40 minutes, or until they are deeply caramelized, soft, and a rich brown color. This slow cooking process is key to developing the soup's flavor.
3. 3Pour in the 8 cups of Beef Broth and the 1/2 cup of Dry Sherry. Add the 2 sprigs of Fresh Thyme and the 1 Bay Leaf. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
4. 4Remove and discard the 2 sprigs of Fresh Thyme and the 1 Bay Leaf from the soup. Stir in the 1 teaspoon of Salt and the 1/2 teaspoon of Black Pepper.
5. 5Preheat your broiler. Slice the 1 loaf of Gluten-Free Baguette into 1.27 cm thick rounds. Arrange the baguette slices on a baking sheet and toast them lightly under the broiler for 1-2 minutes per side, watching carefully to prevent burning.
6. 6Ladle the hot soup into 4 oven-safe bowls. Place 2-3 toasted Gluten-Free Baguette slices on top of the soup in each bowl. Generously top the baguette slices with the about 225 g of shredded Gruyere Cheese.
7. 7Carefully place the filled bowls on a baking sheet and put them under the preheated broiler. Broil for 2-4 minutes, or until the Gruyere Cheese is completely melted and bubbly and has a light golden-brown color. Watch closely to prevent burning.
8. 8Serve the Gluten-Free French Onion Soup immediately while the cheese is melted and bubbly.

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