I made a pot of French Onion Soup this weekend that was fabulous. When I stopped eating meat (other than fish) 9 years ago, I thought I’d never be enjoying it again. It’s typically made with beef broth. Turns out I have a lifetime of recipes I need to adapt to my new culinary standards. Getting creative with substitutions, saved my French Onion Soup recipe.
The beef broth French Onion Soup is traditionally made with, gives it a rich taste. I won’t use Chicken broth and vegetable broth doesn’t cut it for this one, so I had to come up with an alternative for the richness.
Not So Traditional, Vegetarian, Gluten-Free French Onion Soup
6 yellow onions
1 TBSP gluten-free flour
1 TBSP butter
3 TBSP olive oil
1 TSP nutmeg
7 cups No-Chicken broth
3/4 cup Dry Sherry…or more to taste
2 slices gluten-free bread
1 cup grated Gruyère Cheese
Saute onions in butter and olive oil until soft. Add flour and nutmeg, stirring to coat thoroughly. Cook until onions are golden brown. Add No-Chicken broth and bring to a boil. Then add Dry Sherry, reduce heat and simmer 20 minutes.
Slice 2 gluten-free bread slices into 1/2 inch cubes. Place on cookie sheet in warm oven until dried, and crisp. About 20 minutes.
Put soup bowls into oven to warm.
Grate Gruyère cheese with coarse grater.
Switch oven to broil and let heat up. When hot, add soup to bowls, top with dried croutons and grated cheese. Place under broiler for ten minutes or until cheese is hot and bubbly.
Let cool a bit or you’ll remove the skin from the roof of your mouth!
We often enjoy this as our entire mid-day meal on cold, rainy days. It’s very filling and heats your body up from the inside out.