French Onion Soup
Adding a bit of brandy is what makes it 'French'. It's still delicious without it, so feel free to omit it if you like.
Ingredients
- 3 Tbsp butter or oil
- 3 lbs sweet onions sliced
- Pinch salt
- 1 Tbsp brown sugar
- 1/8 tsp nutmeg
- 1 cup white wine
- 8 cups GF beef broth
- 1/2 cup brandy optional
- 1 tsp dried thyme
Topping (optional)
- GF croutons or grilled GF baguette slice
- 1/2 cup Swiss or Gruyere cheese grated
Instructions
- In a large pot over med-high, heat oil then stir in onions and salt. Allow to cook for 12 minutes, stirring occasionally.
- Reduce heat to med-low, and add brown sugar and nutmeg, cook for 30-45 minutes are onions are soft and golden. Every 10 minutes check onions. If they are sticking to the bottom of the pan too much, add a small amount of water, broth, or wine to the pan and stir vigorously.
- Once caramelized, add wine, scraping up any bits on the bottom of the pan, and simmer for 15 minutes or until liquid is reduced by half.
- Add broth, brandy and thyme, and simmer for another 15 minutes. Season to taste with salt and pepper.
- Ladle into oven proof bowls, top with croutons and cheese, then broil until cheese is melted. Or top soup with a slice of grilled GF bread that has melted cheese on it.
Notes
To make this into a heartier meal, add 2lbs cooked thinly sliced flank steak, 4 cups roasted root vegetables (carrots, parsnips, potatoes), and topped with some fresh parsley.
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