This classic soup is usually off limits for those who dine gluten-free, owing to a little flour that’s usually added to the soup and the topping of crusty bread. This make-at-home version is deliciously gluten-free and it can easily be made dairy-free—just replace the cheese with an equal amount of dairy-free alternative.
2 tablespoons olive oil
2 tablespoons unsalted butter or additional olive oil
3 Spanish onions, thinly sliced (about 8 cups)
3 large cloves garlic, minced
1 tablespoon sugar
⅓ cup brandy or dry sherry
½ teaspoon dried thyme leaves or 1 teaspoon fresh thyme
1 bay leaf
2 tablespoons rice flour
8 cups gluten-free beef broth
2 tablespoons Dijon mustard
-Salt and black pepper, to taste
3 tablespoons olive oil
3 cloves garlic, crushed
8 thick slices gluten-free French bread or other bread
2 cups grated Gruyere cheese or dairy-free alternative
-Fresh thyme, for garnish
1. In a large Dutch oven or heavy pot, heat olive oil and butter until butter has melted. Add onions and sauté 10 minutes over medium-high heat or until softened and beginning to take on color. Add garlic and sugar and reduce heat to medium-low. Cook until onions are golden brown and caramelized, about 30 minutes, stirring frequently.
2. Add brandy, thyme and bay leaf and sauté 1 minute. Sprinkle flour over onions, stirring to blend. Cook 1 to 2 minutes. Add broth, a little at a time. Stir to blend. Add mustard and salt and pepper. Simmer partially covered for 30 minutes.
3. To make croutons, heat olive oil and garlic in a skillet. Add bread slices and sauté on both sides until browned slightly. Remove to a plate.
4. Set oven to broil. Ladle soup into individual heatproof crocks. Top each with toasted bread and then a generous handful of cheese. Set crocks in the oven and broil until cheese is melted and slightly browned. Remove from oven and cool 5 minutes before serving.
Each serving contains 364 calories, 24g total fat, 9g saturated fat, 0g trans fat, 44mg cholesterol, 807mg sodium, 23g carbohydrate, 2g fiber, 8g sugars, 15g protein, 11Est GL.
If your soup or stew is too thick for your liking, add some broth to thin it out. To thicken, puree a portion of the ingredients and add this back to the dish; alternatively, create a slurry with equal parts cornstarch (or arrowroot) and broth; stir this mixture into the