Summer Cold? Gluten Free French Oven Soup Makes it All Better.

Summer colds are the worst!! First I was sick for two whole weeks and just as I was feeling better my husband gets sick. Two days later it was my turn to be sick again. As we were both sick with summer colds; I made a nice winter meal to makes us feel better. I purchased all my ingredients from Dierbergs with the exception of the gluten free French bread, which we were able to find at the New Gluten Free bakery in Ellisville, New Day Cafe. I am a feeling they are going to be one of my new favorite places.


Take 1 and half pounds of thinly sliced yellow onions and slowly cook them in 3Tb of olive oil and 1TB of butter (I buy the real butter with no added salt instead of margarine). I use a 4 quart dutch oven saucepan for all steps. Cook the onions for about 15 minutes (covered) on low heat in the butter and oil mixture.

Uncover the saucepan and add 1 tsp of salt and 1/4 of tsp of sugar (this helps the onions to brown). Raise the heat to medium level for a good for 30-40 minutes, do not skip this step, as it helps to reduce the strong onion flavor.

Next take 3TB of all purpose gluten free flour and mix into onions and cook for 3 minutes.

Take the saucepan off the heat. Add 2 quarts of of boiling gluten free beef stock. Then add 1/2 cup of dry white wine; I usually use chardonnay. Simmer, partially covered, for 30-40 minutes.

While cooking the soup as directed above take several pieces of gluten free French bread and bake it until it is crunchy like a crouton. Then shred 2 cups of fresh Swiss cheese. Take the bread cut it up in bite size pieces (just makes it easier to eat) and the shredded cheese and place them into the oven safe soup bowls.
Once the soup is cooked, pour soup over bread and cheese mixture and take Swiss cheese slices and cover the soup bowl (this will depend on the size of the bowl). Take bowls and place them in the oven under broil for about 15 minutes or until the cheese is lightly browned. Then serve. It will need a couple of minutes to cool down.
I also like to serve garlic cheese bread with the soup. If you want to make that too, here are the instructions: Cut already baked gluten free French bread into about 1/4 inch slices, take a garlic clove and cut it in half and rub the cut side all over the bread slices. Pour a few drops of olive oil on one side of each slice and top with some shredded swiss cheese. Place under broiler for just a few minutes until cheese starts to brown.

Ingredients:

1 and half pounds of thinly sliced yellow onions
3 tablespoons of olive oil
1 tablespoon of butter
1 teaspoon of salt
1/4 of teaspoon of sugar
3TB of gluten free flour
2 quarts of gluten free beef stock
1/2 cup of dry white wine
One loaf of gluten free French bread
A block of fresh Swiss cheese
A glove of garlic