Gluten-Free French Onion Soup

Instructions

1. 1Peel and thinly slice the 4 large yellow onions. In a large, heavy-bottomed pot, melt the 2 tablespoons of butter with the 1 tablespoon of olive oil over medium heat (162.8°C / 163°C). Add the sliced onions and cook slowly, stirring occasionally, until they are deeply browned and caramelized, which should take about 30-40 minutes. This slow cooking process brings out their natural sweetness.
2. 2Stir in the 1 teaspoon of thyme and add the 1 bay leaf to the pot with the caramelized onions. Cook for 1 minute more, stirring constantly, until the thyme is fragrant.
3. 3Pour in the 6 cups of beef broth and the 1/2 cup of dry sherry. Stir everything together and bring the mixture to a simmer over medium-high heat (204.4°C / 204°C).
4. 4Once simmering, reduce the heat to low (121.1°C / 121°C). Season the soup with salt and pepper to your preference. Remove and discard the 1 bay leaf. Cover the pot and let the soup simmer gently for 15 minutes to allow the flavors to meld.
5. 5While the soup simmers, preheat your broiler. Place the 4 slices of gluten-free baguette on a baking sheet. Cut the about 113 g of Gruyere cheese into slices or shred it and evenly distribute it over the baguette slices.
6. 6Carefully place the baking sheet under the preheated broiler. Broil for 1-3 minutes, watching closely, until the Gruyere cheese is completely melted and bubbly and lightly browned.
7. 7Ladle the hot soup into 4 individual bowls. Carefully place one slice of the cheesy baguette on top of the soup in each bowl. Serve immediately.

Substitutions

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