French Onion Soup
Prep Time:
20 Minutes
Cook Time:
1 1/2 Hour
Yield
6 - 8 Servings
Ingredients
3 T. Unsalted butter
3 T. Avocado oil
6 Yellow or Vidalia onions, julienned lengthwise
1 Bunch thyme, tied with butcher's twine
1 t. Kosher salt
1 t. White pepper
8 C. Chicken stock
1 C. White wine
3 T. Cognac or Brandy
8 Slices gluten free bread
2 C. Gruyere cheese, shredded (or go in a smoky direction with smoked Gouda)
Preparation
Step 1 Melt butter and oil in a heavy Dutch oven over medium heat. Add onions, white pepper, thyme bunch, and ½ teaspoon salt, stir and cover, letting onions soften for 10 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes. (Chef's note: this can be done in the oven, lid off, at 350 - just check often and stir to prevent scorching)
Step 2
Meanwhile, warm broth in a saucepan over low heat.
Step 3
Once onions are caramelized, add wine and Cognac to the pot and deglaze, scraping bits on the bottom. Allow mixture to come to boil. Reduce heat and continue to carnalize onions for an additional 20 minutes.
Step 4
Increase heat and slowly add warm broth, ¼ teaspoon salt and ground black pepper to the onion mixture and boil uncovered for 5 minutes. Remove thyme. Reduce heat and allow to cook for 10 minutes. Add salt and pepper to taste.
Step 5
Heat the broiler and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère.
Step 6
Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
Chef's Note: I do not use flour (gluten-free or otherwise) to thicken this soup - this is our preference. If you like a thicker soup, add 3 T. flour at the conclusion of step 3, stir well and allow the flour to cook for a few minutes before adding broth.
