There is no major adjustment required for gluten free French onion soup other than using gluten-free bread. It’s a favourite of mine and is not complete without the croûte with melted cheese on top.
– 40 g butter
– 1 tsp olive oil
– 1 kg onions, thinly sliced
– 50 g dark brown sugar
– 4 garlic cloves, thinly sliced
– 2 sprigs of thyme, leaves picked
– 2 tbsp gluten-free plain white flour bend
– 250 ml white wine
– 1.5 litres beef or chicken stock
– Salt and freshly ground black pepper
– 4 slices of gluten-free bread
– 150 g Gruyère or white Cheddar cheese, grated
1. Melt the butter with the olive oil in a large heavy-based saucepan over a medium heat.
2. Add the onions and sauté with the lid on for 8 minutes, then sprinkle in the brown sugar and cook, uncovered, for
another 10 minutes. The onions should be golden brown and soft, but be careful not to burn them.
3. Stir in the garlic, thyme and flour and cook for 2 minutes more.
4. Add the white wine and cook for a further 2 minutes, then add the stock and cover with a lid. Bring to the boil, then reduce the heat and simmer for 20 minutes. Taste the soup to correct the seasoning.
5. Grill the bread until toasted on each side. Ladle the soup into bowls and place a slice of the toasted bread on top.
6. Sprinkle with lots of grated cheese and place under the grill for 2–4 minutes, until the cheese is melted and golden.
As well as tempting breakfasts, lunches, dinners and desserts, there’s a section on store-cupboard staples and basics, including gluten-free bread, pizza and pasta. With a few small adjustments, those with coeliac disease will no longer miss out on their favourite meals.
My Gluten-Free Kitchen is available to buy on www.GillBooks.ie (€24.99)