French Onion Soup
This recipe is adapted from the web site, Serious Eats. Use whatever bread makes you healthy and happy. My favorite gluten free bread right now is Franz, gluten free, deli style, sourdough. That's what I used for this recipe, it held up well and was delicious.
Ingredients
- 6 tbsp butter
- 3 pounds yellow onions cut in half and then slice into 1/8 inch slices
- salt and pepper to taste
- 1/2 cup dry sherry such as Amontillado
- 2 quarts beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp Apple Cider Vinegar (ACV)
- 4 bowl-size slices rustic bread
- 1 clove garlic sliced in half
- 1/2 pound Gruyere Cheese grated
- 2 tbsp freshly minced chives for garnish
Instructions
- In 2 large cast iron skillets melt 3 tbsp of butter in each on medium-high heat until foaming. Add half the onions to each skillet, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are a rich golden-brown color, about 45 minutes. If browned onion juices on the bottom of pan threaten to burn, add 1 tbsp water, scrape up brown bits and continue cooking. Season with salt and pepper.
- Add 1/4 cup of sherry to each skillet and bring to a simmer, scraping up any brown bits. Scrape onions and liquid from both pans into a 4 quart pot to continue. Add beef broth, thyme, and bay leaf; raise heat to medium-high and bring to a simmer. Lower heat and simmer for 20 minutes, uncovered.
- Preheat broiler and adjust oven rack to top position. Toast each slice of bread until crisp and lightly browned. Rub toast with garlic clove, cut side down, until fragrant.
- Discard thyme spigs and bay leaf. Add ACV and salt and pepper to taste.
- Place 4 oven proof serving bowls on a rimmed baking sheet with a silicone mat. Spoon soup into each bowl, leaving a 1/2 inch space at the top. Top each with a slice of toast and gently submerge. Divide cheese evenly between bowls. Broil until cheese is melted and browned in spots. Garnish with chives and serve.
