French Onion Soup au Gratin Serves 4- it sounds and looks fancy, but trust me this is easy to make! It's a great way to impress your family.
A simple classic,caramelizing the onions sweetens and intensifies their flavor
As fall begins keep warm with the fabulous soup, from my soon to be released book "Gluten-Free, Hassle-Free, Cookbook". release scheduled for February 2015.
Ingredients: 3 Tbsp olive oil 3 Tbsp unsalted butter 4 cups thinly sliced sweet onions 1 (32 ounce) container gluten-free unsalted beef broth 1 tsp dried thyme leaves 1 bay leaf ½ tsp salt ¼ tsp pepper 1 Tbsp sherry 2 gluten free ciabatta rolls, sliced in half 2 ounces Monterey jack cheese, shredded 2 ounces mozzarella cheese, shredded 2 Tbsp shredded Parmesan cheese Directions: 1. Melt butter with olive oil in a large stock pot over medium heat. Add onions and sauté until well browned, but not burned, about 20 minutes. 2. Add the broth, thyme, bay leaf, salt and pepper. Simmer until the flavors are well blended, about 30 minutes. Stir in the sherry. Remove the bay leaf. 3. Heat the oven broiler. Toast the ciabatta. 4. Ladle the soup into individual oven proof soup bowls. Top with one slice of the ciabatta and sprinkle with cheeses. 5. Place bowls on a baking sheet and broil in preheated oven until cheese is melted and bubbly. Serve immediately. Nutrition information: 372 calories, 13.8 grams protein, 23.6 grams carbohydrates, 25 grams fat, 43 milligrams cholesterol, 714 milligrams sodium, 3.6 grams fiber, 290 milligrams calcium, 1.3 milligrams iron Tip: Vary the cheese. Use Swiss or Provolone if you prefer. **Allergy Tip: GF, EF, NF, PF, FF, SFF. To make milk free use margarine instead of butter and use a milk free gluten free cheese in place of the cheeses, double check the rolls. To make soy-free check broth and rolls. To make vegetarian use margarine in place of the butter and vegetable broth in place of the beef broth.