Sunday, April 20, 2008

French Onion Soup

3 tablespoons olive oil
6 medium sized onions, thinly sliced
8 cups of veggie stock (homemade stock is best, if you have time)
salt & pepper
6 slices gluten free white bread
some slices of GF soy cheese (optional)

Heat oil in a very large soup pot. Add the onions and cook over very low heat for about 90 minutes with the lid off, stirring frequently.  You want the onions to be dark and caramelized, but not burnt.  Add the stock and salt and pepper.  Bring to a boil and cook for 15 minutes.

Remove the crusts from the bread and cut into a shape that will fit the bowl you plan to use.  Toast the bread under the broiler or in a toaster oven.  

Warm some bowls first, then add soup and top with the toast.  If using cheese, add on top and melt under the broiler until the cheese begins to melt.  Serve and enjoy!

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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