French Onion Soup (Edit recipe)

glassofweinstein

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What is there to say about French Onion Soup that hasn't been said before? This one is gluten free and rich in flavor!

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PREP TIME

15 minutes

COOK TIME

1 hour to 1 hour and 30 minutes

INGREDIENTS

10

Serves: 4

Ingredients

6 - 7 Yellow Onion, or sweet onions, sliced
4 cloves Garlic
3 Tbsp Unsalted Butter
2 - 3 tsp Kosher Salt
1 - 2 tsp Ground Fresh Black Peppercorns
1 tsp fresh Thyme
1 cup Cabernet Sauvignon Red wine, something you enjoy drinking (full bodied preferred)
1 quart Beef stock, unsalted
4 Gluten-free Bread, your favorite brand, sliced
12 oz Gruyere Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large soup pot or dutch oven, melt down the butter over medium heat. Carefully slice your onions into thin strips. It will take a little time and the tears may get you (they always get me). When the onions are sliced and ready, add them to the melted butter and cook over medium heat for the first twenty minutes.
When the onions are starting to gain a little color and tenderize, add the kosher salt, pepper, thyme, and minced garlic. Stir everything in and continue cooking the onions for an additional 30-40 minutes over medium-low heat, stirring often so the bottom doesn’t scorch.
The onions will be ready when they are a rich brown color, giving off a sweet and savory aroma. Carefully pour in a cup of good quality red wine, and deglaze the pan. Let the onions continue to cook down in the wine bath for about five minutes, and then add a quart of beef stock/broth. Allow the soup to simmer for about 30 more minutes over medium-low heat. Try to keep it at a simmer and not a rigorous boil to keep the onions intact.
While this goes, prep the Canyon Bakehouse Ancient Grain Bread by simply toasting it to your desired doneness. Grate down the gruyere cheese while still cold and reserve. This recipe works best with oven safe crocks, but feel free to use whichever oven-safe dishes you have on hand. When the soup has finished simmering, taste for any additional seasonings. Ladle the soup into the crocks, lay the toasted bread on top, and finish with a good handful of the shredded gruyere and a final scrunch of black pepper.
Broil 4-5 minutes until the cheese is melted, or bake at 400F for 20 minutes. Serve immediately (and carefully – the crocks will be very hot!) and enjoy!

Notes

Individual crocks are highly recommended for serving and presentation if you have them!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	610
Fat:	38 g
Carbohydrates:	21 g
Protein:	33 g
Cholesterol:	117 g
Sodium:	925 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.