Gluten-Free French Onion Soup Shooters

Instructions

1. 1Slice the 3 large Yellow Onions thinly.
2. 2In a large heavy-bottomed pot, melt the 3 tablespoons of Butter with the 1 tablespoon of Olive Oil over medium heat, about 150°C. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and soft, about 30-40 minutes. This deep caramelization is key to the soup's flavor.
3. 3Pour in the 6 cups of Beef Broth, add the 1/4 cup of Dry Sherry, 1 teaspoon of Thyme, and 1 Bay Leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
4. 4Remove and discard the Bay Leaf. Season the soup with the 1/2 teaspoon of Salt and 1/4 teaspoon of Ground Black Pepper.
5. 5Preheat your broiler to high. Arrange the 4 slices of Gluten-Free Baguette on a baking sheet and toast them under the broiler for 1-2 minutes per side, until lightly golden. Watch them closely to prevent burning.
6. 6Ladle the hot soup into 4 shooter glasses or small oven-safe bowls.
7. 7Place one toasted Gluten-Free Baguette slice on top of the soup in each glass. Sprinkle the 1/2 cup of shredded Gruyère Cheese evenly over the baguette slices.
8. 8Carefully place the shooter glasses on a baking sheet and put them under the preheated broiler. Broil for 2-3 minutes, or until the Gruyère Cheese is completely melted and bubbly. Keep a close eye on them to prevent the cheese from burning.
9. 9Serve the Gluten-Free French Onion Soup Shooters immediately while the cheese is melted and bubbly.

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