Saturday, December 17, 2011

French Onion Soup

I love a day when I have time and I open up Mastering the Art of French Cooking. The cookbook really is all over the place and not easy to follow. I probably have 100 different avery tabs marking various recipes that hop back and forth throughout the book. Still, they are the best. I will forever and always keep this book. Even though I have to re-type them so that I can follow the steps. Once you get it down, the recipes are limitless and timeless. One of the recipes I continually go back to is her French Onion Soup. Unfortunately we can't really make the bread floating in it. Gluten free bread just does not hold up and it becomes kind of grainy and not to pleasant to put in soup. So instead I made Cheese chips to put on top. Works perfectly and adds even more yummy flavor. I completely agree with Julia when she says that "onions for an onion soup need a long, slow cooking in butter and oil, then a long slow simmering in stock for them to develop the deep, rich flavor that characterizes a perfect brew." Honestly, it is not worth starting this recipe unless you are going to be putting around and you have a good 3 hours for it to be done properly.
Julia's French Onion Soup - gluten free
adapted from page 43 of Mastering the Art of French Cooking
5 cups sweet onion
3 TBSP butter
1 TBSP olive oil
1 tsp salt
1/4 tsp sugar
3 TBSP gluten free all purpose flour
2 Quarts boiling beef broth
1/2 cup dry white wine
salt and pepper

Add butter, olive oil and sliced onions to a large saucepan. Cook covered for 15 minutes on medium low heat.

Uncover raise heat to medium high and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned a deep golden brown.
Sprinkle in your favorite gluten free all purpose flour and stir for 3 minutes.
In a seperate pan bring to a boil 2 quarts beef broth.
Remove the onions from heat, blend in the boiling beef broth.
Add the white wine and season to taste. Simmer for 40 minutes or more.
Preheat the oven to 350 degrees.
Make Cheese rounds by sprinkling your favorite parmesan, romano, swiss etc.. onto a parchment lined baking sheet. Make round circles and place in the oven until crispy brown.
Took 12 minutes for mine. 
Pour soup into bowls. Top with cheese rounds and sprinkle with more cheese and broil briefly to melt.
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  1. Parmesan crisps are the best! And they're perfect with just about any soup. The perfect topping for french onion...

  2. I love that you put the Parmesan cheese crisps and then more cheese!! You go!! :) This soups looks amazing and it's cold here so I would love a bowl. One week to Christmas... hope your house is as excited as mine. :)

  3. Wow this soup looks amazing, and the Parmesan crisps sound like the perfect addition, and thanks for the advice on the time, i tend to overlook those things until I start making the recipe.

  4. Exactly how do you make the cheese crisp?


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